Merry's Chicken-In-A-Basket Rotisserie Chicken Breasts
For 4-6 Persons
- 4 (4-inch) lemongrass sticks
- 1 cup tender greens of leeks or 4-5 chopped green onions
- 1 loose cup fresh mint, cilantro, or combination
- 1-inch peeled ginger root
- 5 garlic cloves
- 1/2 cup canola or avocado oil
- 1/4 cup dark brown sugar
- 1/4 cup fish sauce
- 41/2 tablespoon soy sauce
- 3 limes, remove zest and juice
- 1/2 cup liquid-white wine, water, apple juice, chicken broth, etc.
- 4 large bone-in chicken breasts, skin on
- Make the marinade 45 minutes before preparing the grill.
- In a blender blend roughly chopped lemongrass, leeks or green onions, fresh herbs, ginger root, garlic, oil, brown sugar, fish sauce, soy sauce, 2 tablespoons lime zest, 3 tablespoons lime juice; until it is firm in texture. Add liquid if needed to make a paste similar in texture to chimichurri.
- With a knife, poke 8 small holes into the skin of each chicken breast, trying not to puncture flesh.
- Combine chicken and marinade in a bowl, stirring to sufficiently coat chicken.
- Cover the bowl and leave on the countertop for an hour.
- Heat the grill to 375°F and stabilize. Add 2 mesquite chunks and close the lid.
- Remove chicken from the marinade and wipe off most of the marinade.
- Stretch the skin to cover as much meat as possible. Lightly season chicken with salt.
- Arrange 2 chicken breasts per basket. Tighten the screws at each end of the basket to secure on the rotisserie rod. Optional: evenly arrange vegetables in the remaining basket.
- Once there is blue smoke drifting from the grill, mount the rotisserie frame and motor.
- Insert the rotisserie rod with the 3-sided chicken basket into the rotisserie motor and turn it on.
- Smoke the chicken breasts on the rotisserie for 30-40 minutes, or until the center of each chicken breast reaches 160°F
- Remove chicken basket from grill. Using grill gloves, free the chicken from the basket and onto a cutting board.
- Rest chicken 10 minutes before slicing. By this time, the chicken will reach 165° which is the USDA safety standard for cooked chicken.
- Slice the smoked chicken and serve on a bed of vegetables. Garnish chicken platter with herbs and citrus slices.