5 lb. boneless, skinless chicken breast or thighs
¼ cup olive oil
3 Tbsp. lime juice
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. ground coriander
1 tsp. salt
½ tsp. black pepper
2 large onions, sliced
4 bell peppers, sliced
Cilantro, chopped, for garnish



  1. In a large mixing bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper.
  2. Add the chicken pieces to the marinade and toss to make sure it is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes.


  1. Place Vulcan TCM Combi Oven in ABC mode, set temperature to 375 degrees.
  2. On greased sheet pans, spread sliced onions and bell peppers evenly.
  3. Place marinaded chicken on top of the peppers and onions.
  4. Cook in preheated Vulcan TCM Combi Oven for 15 minutes or until internal temperature of chicken is 165 degrees.
  5. Garnish with cilantro.

Notes & Comments

Tips From the Test Kitchen:

  • Make sure not to over crowd the sheet pan to get browning. And for better browning, use a granite enamel pan accessory.
  • For better flavor, marinate chicken overnight.


  • Recipe, Photo and Nutritional Analysis: Vulcan


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