Chicken; Jamaican Chicken; Balsamic Chicken; Spicy Cuban Rotisserie Chicken - Maximatic RO-2002 Instruction Manual

RECIPES

Chicken

These recipes can all be used by cooking the roasting rack OR by using the
Rotisserie Spit & Fork.

Jamaican Chicken

½ Cup Water
2 dried chili peppers, crumbled
¼ cup white-wine vinegar
1 Tsp. Dried thyme
½ Tsp. Ground Black pepper
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 Tbsp. Dried rosemary
1 clove garlic, minced
1 Green bell pepper, sliced
1 Small red onion, quartered
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 bas ket and roast in Oven when chicken is done and removed. Cook for
15-20 minutes or until edges brown.
Serve together hot with chicken.
[For Oven Roast or Rotisserie]
5-6 thin slices fresh ginger
½ onion chopped.
1 Tbsp. Pepper sauce
½ Tsp. Ground allspice
1 Whole chicken (4 lbs.)
1/3 Cup Balsamic Vinegar
½ Tsp. Red pepper flakes
1 Whole chicken (4 lbs.)
1 Red bell pepper, sliced.
3 Carrots cut into 1" pieces.
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Spicy Cuban Rotisserie Chicken

1 large whole chicken (4 lbs.)
1 Tsp. Salt & pepper
1 Tsp. Ground cumin
1 Shallot, minced
2 Large garlic cloves
1 Tsp. Grated Lime peel
Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil,
shallot, garlic, lime peel, oregano, salt, cumin and pepper together.
Cover chicken with this mixture, make sure to coat evenly. Cover chicken and
refrigerate overnight.
At cooking time, take chicken and insert into the oven.
Set heat selection according to Roasting or Rotisserie.
Cook about 1- 1½ hours.
Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has
cooled down.
Serve with lime slices and cilantro sprigs.
Sticky Roasted Chicken
4 Tsp. Salt
1 Tsp. Cayenne pepper
1 Tsp. Thyme
½ Tsp. Garlic Powder
1 Large Whole chicken (4 lbs.)
Combine all the spices in a bowl. Remove giblets from chicken. Truss chicken or tie
drumsticks in place. Rub spice mixture into chicken both inside and out. Place in
refrigerator overnight.
When ready to roast, stuff cavity of chicken with onions. Place chicken into the oven
Set heat selection according to Roasting or Rotisserie.
Cook for 1-1½ hours.
Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has
cooled down.
Carve and serve.
2 Tsp. Dried oregano
¼ Cup fresh lime juice
3 Tbsp. Olive Oil
¼ Tsp. Pepper lime slices
Minced Cilantro sprigs
2 Tsp. Paprika
1 Tsp. Onion Powder
1 Tsp. White Pepper
½ Tsp. Black Pepper
1 Cup Chopped Onion
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