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56 57
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nuwavenow.com
56 57
Butter-Infused Chicken (Serves 6-8)
Time and Temp:
Prep Time: 15 minutes
Cook Time: 10-12 minutes a pound
Temp: 375˚
Butter Paste Ingredients:
1 stick butter
4 t garlic powder
2 T dried oregano
1 onion, sliced
1 green pepper, sliced, seeds and membrane removed
Chicken Ingredients:
1 (3- to 5-lb) whole chicken
4 T seasoned salt
3 T black pepper
Directions:
1. In a small mixing bowl, combine butter, oregano, and garlic
powder; set aside.
2. Press “PREHEAT”. Set to 375°F for 10-12 minutes a pound.
3. Gently separate the skin from the meat of the chicken without
tearing the skin.
4. Carefully spread butter paste mixture between the skin and
the meat.
5. Place sliced onions and peppers between the skin and meat.
6. Sprinkle salt and pepper on chicken.
7. Once ready, place chicken on Mesh Tray breast-side down.
Place chicken with Tray in position 1. Insert Probe into thickest
part of breast. Set Probe to 165°F. Cook, pausing halfway to
ip chicken. Cover with foil for remaining cooking time.
8. Check Probe to see if internal temperate has reached 165°F.
9. When done, remove. Let chicken rest at least 10 minutes
before carving.
Cajun Shrimp (Serves 2)
Time and Temp:
Prep Time: 5 minutes
Cook Time: 6 minutes
Temp: 390˚F
Ingredients:
½ lb shrimp, peeled and deveined
¼ t cayenne pepper
½ t Old Bay
®
Seasoning
¼ t smoked paprika
1 T olive oil
Pinch salt
Directions:
1. Press “PREHEAT”. Set to 390˚F for 6 minutes.
2. Add all ingredients to a mixing bowl. Mix until shrimp is
completely coated.
3. Once preheated, place shrimp on Mesh Tray. Place Tray with
shrimp in position 1 and cook.
4. Using a hand-held thermometer, check to see that internal
temperature of shrimp has reached 145˚F.
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