Yuzu Chicken Marinade

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recipe thursdayThe new Weber grill has been busy. John & Tod cooked up a whole chicken using this marinade - it was succulent and citrus-y. I've included the grilling directions Tod supplied, too. I can see many grill-roasted chickens (and lots of chicken soup) in our future.

Yuzu Chicken Marinade

1 yuzu, green/unripe
1 lemon
6-10 thin scallions
2 cloves garlic
1/4 onion
olive oil
salt & pepper
3 Tbsp honey

Grate the rind of the yuzu. Juice the lemon. Slice thin rings from a couple inches of the green end of the scallions. Puree the onion and garlic together. Combine zest, juice, scallions, and garlic-onion mixture with olive oil. Season with salt and pepper. Rub solids inside and over the chicken, and marinate for a few hours, turning once or twice. Before grilling, insert 1/8 of the yuzu into the cavity.

"Throw that bad boy on the grill - coals on one side, chook on the other, for indirect heat," Tod directs.

While the chicken is roasting, mix the honey with the remaining marinade. Every 20 minutes or so, baste the chicken with the honey-laced marinade. Rotate the chicken on the grill as needed to prevent too much browning on one side. A 1 kg chicken takes about an hour to roast. After removing from the grill, allow to "set up" before carving.

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I love anything with Yuzu. The local Izakaya man gave us some Yuzu paste with our maguro sashimi instead of wasabi for something different. It was wonderful.

In reference to unusual fruit - have you heard of 山もも? If you have, do you know where I can get some? A local place (that we must take you to soon) served us some of the fruit and then "saabisu" of a liqueur made with same. It was the most amazing new taste sensation I have had for a while.

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