The trick is to smoke the meat and not make the meat smoke

3-GINGER ROTISSERIE CHICKEN

  Date: July 13, 2008
  Favorite: Poultry
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
Move over Beer Can Chicken, I have a new favorite chicken recipe. This Asian influenced recipe from MASTERING THE GRILL was sweet and spicy. The recipe gives you three rounds of ginger. The first is an herb paste made from grated ginger, butter and fresh spices that is applied under the chicken skin. The second is a glaze using ginger preserves, soy sauce and balsamic vinegar. Last comes a relish made with pickled Ginger. The herb paste help keep the chicken moist. The glaze gave the skin great flavor. The relish added a sweet and spicy finish to the chicken. This chicken was amazing and I can’t wait to make it again.
Recipe Source:
Alt image
Man Made Meals
Mastering the Grill:
Three-Ginger Rotisserie
Chicken - Page 190
Grill:
Alt image
Kenmore Elite Gas Grill

Rotisserie Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Tray
  • Kenmore Rotisserie Unit