George Foreman GR80B - Manual (Page 30)

Marinade Recipes (Cont.)
Chicken Marinade (up to a 5-6 lb. chicken)
1/3 cup cooking oil
3/4 cup dry white wine
2 garlic cloves (minced)
1 medium onion (finely chopped)
1/3 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon dried rosemary or thyme
• Mix the above ingredients well and pour over the chicken. Let
marinate for 3 hours in the refrigerator.
• Cook on the Rotisserie Bar with Meat Tines for 1 hr. and 30
minutes to 2 hours at 350˚.
Pork Marinade (up to a 1 lb. of pork chops)
2 Tablespoons chili sauce
1-1/3 Tablespoons lemon juice
2 Tablespoons grated onion
1/3 teaspoon dry mustard
3 teaspoons Worcestershire sauce
Dash salt, pepper and paprika
1/2" thick chops.
• Mix above ingredients well and pour over chops. Marinate for
up to 3 hours in the refrigerator.
• Cook in Adjustable Basket for 20-25 minutes at 450˚.
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