After making the grilled lemongrass and curry chicken a few days ago, I thought that it would be delicious as rotisserie chicken as well. I brined the chicken in the usual salt water bath, but I added some dried lemongrass to the mix to add a little more flavor to the meat. Other than that, I used the exact same recipe for the sauce, except I doubled it to make sure I had enough for the whole chicken. I put it all in a ziploc bag to marinate for a few hours, then cooked it for an hour in my rotisserie at 425°. The result was amazingly tender chicken with a crispy skin that was to die for.
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