Wednesday, April 6, 2011

Dreaming of Summer...

Dear Friends, there are 2 more days to enter to win a free cookbook. Click here to enter.

So I have been dreaming of summer and I can not wait to start planting this year. I love to have a fresh herb garden and freshly grown tomatoes, zucchini and cucumbers. I would love to grow watermelon but space is too limited on my new balcony.  I love picking fresh herbs especially when they are for a dinner like this.  
This Grilled Garlic and Mint Chicken is so wonderful and juicy. It is just simple hearty food. One of my favorite bits of the chicken is the crispy skin and burst of mint that fills your mouth. I served this with a grilled vegetable salad with balsamic vinegar. Yum!

This is a family favorite recipe, but we haven't made it in a while.  Enjoy!

Indirect / high heat
10 to 12 garlic cloves
1 1/2 cups lightly packed fresh mint leaves
1 Tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
1/4 cup orange juice
2 Tablespoons soy sauce
1 whole chicken, 4 to 5 pounds

In a food processor  or blender, combine the garlic, mint, chili powder, salt, pepper, olive oil, orange juice, and soy sauce. Puree until smooth. Remove the wing tips and excess fat from the chicken. Spread the puree mixture over the inside and outside of the chicken. Truss the chicken with cotton string. Place in a plastic bag, secure closed and marinate in the refrigerator for 8 hours or as long as 24 hours.  
Following the grill's instructions, secure the chicken in the middle of a rotisserie in place, and turn it on. Cook the chicken indirectly over high heat until the juices run clear and the internal temperature of the breasts is 170˚, 1 to  1 1/4 hours. Check the chicken occasionally; if the skin is browning too quickly, reduce the heat slightly. 

When the chicken is fully cooked, turn off the rotisserie and using thick pot holders, remove the rotisseries from the grill. Slide the chicken from the rotisserie, being careful not to splatter yourself with the hot juices. Cut the chicken into a serving pieces. Serve warm.  
4 servings


  1. Oh wow that looks so tasty! Will have to add that to my list of "try this soon's"

    I am getting excited for planting season as well, we skipped planting last year due to my husband's state at the time, so this year our soil is a gorgeous black! We plant everything under the rainbow, but my favourite place is my little deck garden for my herbs, tomatoes, and peppers. It's my little hideaway.

    For the best watermelons, visit your local Farmer's Market, they will not only love you for your business, but your tummy will love you for the fresh organic produce :D We have some old farmers who sell them on the street corners here, nothing better than that!!

  2. That chicken is making me hungry and it is lunch time here in NY!

  3. That chicken looks incredible! I'm so ready for summer too!

  4. Thanks so much for the link! I will have to try it soon!


Hello and thanks for visiting Calamity Kate Kitchen. I'm so glad you enjoyed the recipes and stories to leave a comment! Please excuse our word verification, but lots of spammers have been leaving their comments and those comments are not appropriate. Anyways, thanks for stopping by and I can't wait to read your comments!
Cheers, Kate