1 sm onion
2 cups garlic-minced
vermouth
soy sauce-dark
salt and pepper-fresh ground
garlic powder
celery seeds
paprika
oregano-crushed
basil
Instructions:
First I peel and stuff the chicken with a small onion and a couple
of garlic cloves, mashed -- then after trussing and putting on the
spit, I shake a little vermouth over it, then a little dark soy sauce,
salt and freshly ground pepper lemon pepper if you have it, garlic
powder, celery seeds, and LOTS of paprika -- then I put on crushed
oregano or basil onto the grill or in the oven/spit and cook until
thigh juices run clear. The paprika is heavy enough to almost form
a crust so the juices stay in the chicken. My son who cooks this for
his friends calls it 'Monogram O Chicken'... In fact, he cooked it
one time on television in Fukui, Japan...but they never understood
the reason for calling it 'Monogram O Chicken'!!!
