SAFFRON-ORANGE ROTISSERIE CHICKEN
Number Of Ingredients 13
Steps:
- TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Rub the marinade all over the inside and outside of the chicken. Place the whole orange and bay leaf in the chicken cavity and truss the chicken with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up). Place the chicken in a large, resealable plastic bag and pour in the orange juice. Press the air out of the bag and seal tightly. Turn the bag to distribute the juice, place in a bowl, and refrigerate for 8 to 24 hours, turning occasionally. Remove the chicken from the bag and discard the juice. Season the chicken with salt. Center lengthwise on the spit, running the skewer through the orange, and let the chicken rotate over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Turn off the rotisserie and, using barbecue mitts, remove the spit from the grill. Slide the chicken from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for about 10 minutes. Remove the string, orange, and bay leaf. Cut the chicken into serving pieces and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shree Dhar
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy way to cook chicken.
Mike Patchell
[email protected]This recipe is a winner! The chicken was moist and flavorful, and the orange-saffron marinade was perfect.
Goddy Godelo
[email protected]I'm always looking for new ways to cook chicken, and this recipe definitely delivered. The orange-saffron marinade was a great way to add some extra flavor.
rahat yeasinali
[email protected]This chicken is a great way to change up your usual roasted chicken routine. The orange-saffron marinade gives it a delicious and unique flavor.
Lucy Coble
[email protected]I loved the unique flavor of the orange-saffron marinade. It gave the chicken a wonderful taste.
Kjw Force
[email protected]This recipe was a success! The chicken was cooked perfectly and the orange-saffron marinade was delicious.
Itumeleng Tumi
[email protected]The chicken was juicy and flavorful, and the orange-saffron marinade gave it a nice citrusy taste. I would definitely make this again.
Tay Ferguson
[email protected]This recipe is easy to follow and the chicken turned out great! I used boneless, skinless chicken breasts and they cooked perfectly in the time specified. The orange-saffron marinade was delicious and gave the chicken a wonderful flavor.
Kendra peguero
[email protected]I wasn't sure how the orange and saffron would taste together, but I was pleasantly surprised! The flavors complemented each other perfectly. The chicken was moist and flavorful, and the skin was crispy.
Aderoju Sunday
[email protected]This chicken was a huge hit at my dinner party! Everyone loved the unique flavor of the orange-saffron marinade. I'll definitely be making this again.
Abbas Jasam
[email protected]I love this recipe! It's so easy to make, and the chicken always comes out perfectly. I especially love the orange-saffron marinade. It gives the chicken a wonderful flavor.
Letsoba Letsoba
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. The chicken is always moist and flavorful, and the orange-saffron marinade is amazing.
Danish Aaklai
[email protected]Absolutely delicious! The chicken was juicy and flavorful, and the orange-saffron marinade gave it a wonderful citrusy taste. I served it with roasted vegetables and couscous, and it was a hit with my family.