Chilean Roasted Chicken
¼ cup white vinegar
¼ cup white wine
2 tablespoons canola oil
2 tablespoons Tone’s® Garlic Powder
2 tablespoons Tone’s® Paprika
2 tablespoons Tone’s® Ground Cumin
1 tablespoon Tone’s® Black Pepper
1 tablespoon Tone’s® Salt
2 tablespoons Tone’s Chili Powder
½ tablespoon Tone’s Crushed Red Pepper Flakes
2 Tyson Fresh Whole Chickens, cut up
½ cup lemon juice mixed with 1 quart cold water
•Combine vinegar, white wine, oil and spices in 2 extra-large zip-top bags or sealable containers. Set aside.
•Working over a sink, rinse chickens all over with lemon water.
•Place chickens in bags with spice mix. Seal bags and kneed, spreading spice mix all over chicken. Refrigerate 2-24 hours.
•When ready to cook, preheat oven to 400⁰F.
•Transfer chickens to roasting pans or sheet trays with wire rack. Roast 25 minutes and serve with spicy sausage cheese grits.
Spicy Sausage Cheese Grits
1 cup Five Minute Grits
4 cups water
½ lb. ground spicy sausage
Tone’s® Garlic Roasted Sea Salt to taste
Tone’s® Black Pepper to taste
1 cup Mexican Four Cheese
•In a medium skillet, brown the sausage breaking it up as you cook.
•Add grits to the skillet and season with Tone’s® Salt and Pepper to taste.
•Add water and stir to blend, prevent clumps from forming.
•Cook about 4 minutes. Add cheese, stir to blend, and serve with chicken.
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