We have now used it twice, and it is really fun. It prepares meat to it's juiciest, and vegetables roast up underneath what ever you choose to prepare. This makes the roasted veggies deliciously marinated!
What you will need:
1 small chicken 3.5 lbs
Then gather your ingredients up for the marinade. I used a mix of marinades I found online, and flavors Matt & I enjoy.
marinade:
1 c soy sauce
1/2 c white wine
1/2 c apple cider vinegar
2 tblsp olive oil
dash salt
dash pepper
cut basil 6 leaves to taste
juiced lemon
sliced lime for flavor
2 sliced cloves garlic
juiced lilikoi (passoin fruit) w/seeds
veggies:
1 tomato
1/2 onion
1 carton mushroom (less stems)
yellow & red bell peppers
1 jalapeno (cut top off only to roast even better!)
I started by purchasing my roasted chicken from the frozen section of our local market. Then let it thaw for a day or two in the refrigerator. Take it out of its packaging, and put into a large pot with the marinade. I let mine sit for about two hours, and rotated it around an hour, so both sides were well drenched.
Next I loaded it onto the skewers for roasting. Started up the chicken on its own first since it had about 45-55 minutes to cook, and the veggies average around 30 minutes or so. Cut up those veggies, and add to marinade for about 20 minutes. Cook the chicken 15 minutes per pound, veggies 30 minutes. The end result was this!
Delicious! Even Billy thought so. Plenty with leftovers for two, or a meal for four. Matt used the marinade to cook down into a delectable sauce, with camelized onions, butter, mushrooms, garlic and other flavors to taste.
Only related by food is this great song by Biz Markie. If you haven't heard this song yet, you've got to check out. One of my favorites by Biz Markie, "Chinese Food":
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