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HERB MARINATED BROILED
CHICKEN
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon chopped turkey
1 teaspoon chopped chives
1 teaspoon paprika
1 teaspoon Dijon mustard
1
/8 teaspoon each dill, thyme, sage
4-pound broiler fryer chicken, cut in half
Set TEMPERATURE CONTROL to 450˚
and FUNCTION CONTROL to BROIL.
Preheat for 20 minutes. Combine all
ingredients except chicken in a
gallon-size sealable plastic bag. Add
the chicken and seal. Marinate at room
temperature while the oven is
preheating. Remove the chicken from
the bag and place it on the
BROILING/ROASTING RACK in the
DRIP/BAKING PAN. Pour the extra
marinade over the chicken. Slide the
pan onto the OVEN RACK in the middle
rack position facing down. Broil for
30-40 minutes or until skin is crisp and
well browned.
Makes 2-4 servings
BONELESS BARBECUED
PORK RIBS
3 pounds boneless pork ribs, cut 1
1
/2
inches thick
1 cup catsup
1
/3 cup teriyaki sauce
2 tablespoons brown sugar
1 tablespoon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Set TEMPERATURE CONTROL to 450˚F
and FUNCTION CONTROL to BROIL.
Preheat for 20 minutes. Combine all
ingredients except ribs in a small
saucepan and bring to a boil. Pour into
a large bowl and allow to cool at room
temperature. Place the ribs on the
BROILING/ROASTING RACK over the
DRIP/BAKING PAN. Slide the pan onto
the OVEN RACK in the middle rack
position facing down. Broil for 15
minutes. Remove the ribs to the bowl
containing the sauce. Turn each to coat
well. Return the ribs to the rack and
cook for 15-20 minutes or until glazed
and nicely browned.
Makes 6-8 servings
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 31