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RECIPES Chicken [For Oven Roast or Rotisserie]

These recipes can all be used by cooking the roasting rack OR by using the

Rotisserie Spit & Fork.

JAMAICAN CHICKEN

½ Cup Water 5-6 thin slices fresh ginger

2 dried chili peppers, crumbled ½ onion chopped.

¼ cup white-wine vinegar 1 Tbsp. Pepper sauce

1 Tsp. Dried thyme ½ Tsp. Ground allspice

½ Tsp. Ground Black pepper 1 Whole chicken (4 lbs.)

- In blender, combine water, ginger, chili peppers, onions, vinegar, pepper

sauce, thyme, allspice and black pepper. Puree until fairly smooth.

- Truss chicken or tie drumsticks together. Spread mixture onto chicken

thoroughly. Reserve leftover mixture for later use. Cover and refrigerate

overnight.

- Place chicken into oven and set heat selection according to Roasting or

Rotisserie. Roast for 1- 1½ hour.

- Take reserved mixture and place in a saucepan. Bring to a boil and keep

warm over low heat.

- 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.

- In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper

flakes and garlic.

- Truss chicken or tie drumsticks together. Marinate chicken in mixture for a

half hour.

- Reserve the mixture.

- Place chicken into oven.

- Set heat selection according to Roasting or Rotisserie.

- Roast for 1-1½ hour.

- 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.

- Serve together hot with chicken.

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