Recipe

Thai Style Rotiss Chicken Recipe

	Midgelet / All my dishes 6 months, 1 week ago (From Su-Mei Yu of Saffron Restaurant) for this Thai flavored rotissed chicken Prep:15m Cook:60m Servings:4	Midgelet
	thai chicken poultry barbecue grill rotisscoconut lemongrass cilantro garlic ginger

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Ingredients

1 teaspoon salt

3 tablespoons minced garlic

2 tablespoons minced ginger

1 tablespoon white peppercorns, dry-roasted and ground

1 teaspoon coriander seeds, dry-roasted and ground

3 tablespoons minced cilantro stems

1/4 cup minced fresh lemongrass

1/4 cup coconut cream (substitute with unflavored almond milk)

1 (3-pound) whole chicken

Directions

Combine all the ingredients except for the chicken in a bowl and mix well.

Rinse and dry the chicken thoroughly.

Carefully separate the skin from the meat around the breasts, thighs and legs.

Stuff some of the mixture in the space between the skin and meat.

Rub the remaining mixture into the cavity of the chicken.

Put the chicken in a plastic bag, seal tightly and refrigerate for at least 2 hours or overnight.

Remove it from the refrigerator an hour before cooking.

Turn the fire for the rotisserie onto high.

While waiting for the grill to heat, remove the chicken from the plastic bag.

Tuck the wing tips in and tie the legs together with kitchen twine.

Put the chicken on the rotisserie and spray the surface generously with vegetable oil spray.

Cook for 10 minutes.

Reduce heat to medium, close the lid and let the chicken cook for 1 to 1 1/2 hours, or until the internal temperature taken between the thigh and breast reaches 180 degrees.

Remove from the rotisserie and let stand for 10 minutes before serving!

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