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12 Questions? We’re here to help!
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BALSAMIC CHICKEN
1. In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper akes and garlic.
2. Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.
3. Reserve the mixture.
4. Place chicken into oven.
5. Set heat selection according to Broil.
6. Broil for 1-1½ hour.
7. Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables in
roasting basket and roast in Oven when chicken is done and removed. Cook for 15-20
minutes or until edges brown.
8. Serve together hot with chicken.
SPICY CUBAN ROTISSERIE CHICKEN
1. Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil, shallot,
garlic, lime peel, oregano, salt, cumin and pepper together.
2. Cover chicken with this mixture, make sure to coat evenly. Cover chicken and refrigerate
overnight.
3. At cooking time, take chicken and insert into the oven.
4. Set heat selection according to Broil.
5. Cook about 1- 1½ hours.
6. Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has cooled
down.
7. Serve with lime slices and cilantro sprigs.
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. dried rosemary
½ tsp. red pepper akes
1 clove garlic, minced
1 large whole chicken (4 lbs.)
2 tsp. dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
1 whole chicken (4 lbs.)
1 green bell pepper, sliced
1 red bell pepper, sliced.
1 small red onion, quartered
3 carrots cut into 1" pieces
1 small eggplant cut into 1" pieces
3 tbsp. olive oil
1 shallot, minced
¼ tsp. pepper lime slices
2 large garlic cloves
Minced cilantro sprigs
1 tsp. grated lime peel
BROIL
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