Such a simple little recipe takes you deliciously beyond the chickens twirling on supermarket rotisseries. Among the chickens of choice, opt for the best available: free-range, air-chilled are always tastier.
- Portion size 6 servings
- Credits : Get Grilling: Summer 2007
- 4 cloves garlic minced
- 1 tablespoon finely grated lemon rind
- 2 teaspoons chopped fresh thyme
- 1 teaspoon pepper coarsely cracked
- 1/2 teaspoon salt
- 1/4 teaspoon crumbled saffron threads
- 2 tablespoons extra-virgin olive oil
- 1 whole chicken 3-1/2 lb (1.6 kg)
- 2 bay leaves
- 1 lemon halved
MethodUsing mortar and pestle or small food processor, mash together garlic, lemon rind, thyme, pepper, salt and saffron until pasty and golden. Mix in oil.
Cut wing tips off chicken; remove any excess fat and skin. Place in large bowl. Add saffron mixture; with fingers, rub all over inside and outside of chicken. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Stuff chicken cavity with bay leaves and 1 of the lemon halves. Skewer neck and body cavities closed. With kitchen string, tie legs together. With more string, tie chicken around wings and breast.
Clamp cavity end of chicken with 1 of the rotisserie forks. Insert spit through fork and chicken cavity. Clamp remaining rotisserie fork through neck end. Set aside.
Remove grill racks from barbecue. Place drip pan along centre of barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat barbecue to medium-high. For 3-burner barbecue, turn centre burner off. Or follow manufacturer's instructions for using rotisserie.
Position spit on barbecue with chicken centred over drip pan. Start rotisserie motor. Close lid and grill until skin is crisp and golden, juices run clear when chicken is pierced and meat thermometer inserted into thigh reads 185°F (85°C), about 1-3/4 hours.
Transfer to carving board; remove spit and rotisserie forks. Tent with foil; let stand for 10 to 15 minutes.
Remove skewers and string, bay leaves and lemon. With kitchen scissors, poultry shears or knife, cut chicken into 8 pieces. Cut remaining lemon into wedges to squeeze over chicken.
Nutritional facts Per each of 6 servings: about
- Sodium 260 mg
- Protein 22 g
- Calories 216.0
- Total fat 13 g
- Cholesterol 79 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
- Iron 7.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 7.0