RECIPE – BROIL (cont.)
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In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce,
thyme, allspice and black pepper. Puree until fairly smooth.
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Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.
Reserve leftover mixture for later use. Cover and refrigerate overnight.
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Place chicken into oven and set heat selection according to Broil. Broil for 1- 1½
hour.
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Take reserved mixture and place in a saucepan. Bring to a boil and keep warm over
low heat.
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Serve mixture as the sauce with the chicken.
BALSAMIC CHICKEN
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. dried rosemary
½ tsp. red pepper flakes
1 clove garlic, minced
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
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In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes and
garlic.
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Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half
hour.
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Reserve the mixture.
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Place chicken into oven.
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Set heat selection according to Broil.
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Broil for 1-1½ hour.
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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.
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Serve together hot with chicken.
SPICY CUBAN ROTISSERIE CHICKEN
1 large whole chicken (4 lbs.)
2 tsp. dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
3 tbsp. olive oil
1 shallot, minced
¼ tsp. pepper lime slices
2 large garlic cloves
Minced cilantro sprigs
1 tsp. grated lime peel
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Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil,
shallot, garlic, lime peel, oregano, salt, cumin and pepper together.
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Cover chicken with this mixture, make sure to coat evenly. Cover chicken and
refrigerate overnight.
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At cooking time, take chicken and insert into the oven.
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Set heat selection according to Broil.
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