- Grilled Chicken with Ranch Dressing
- Chicken
- One fowl, approximately four lb (1 kg)
- 2 tsp salt
- 1 tsp garlic powder
- half of the lemon
- One recipe of ranch dressing (see recipe)
- Salad
- Four celery stalks, thinly sliced
- One fennel bulb, very thinly sliced
- One inexperienced onion, finely chopped
- 2 tbsp fennel fronds, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
Chicken
On a piece of surface, with a chef’s knife or kitchen scissors, remove the bird’s backbone. Turn the chicken over and cut it in half. Transfer to a big glass dish. Sprinkle the salt and garlic powder over the hen’s pores and skin. Rub the fowl halves all over with the cut side of the lemon. Coat well with half of cup (a hundred twenty-five ml) of the ranch dressing. Cover and refrigerate for 12 hours.
Preheat half of the grill, setting the burners to high. Oil the aspect of the grill, this is off. Drain the beef from the marinade. Place the chook pieces at the facet of the grill that is off, skin side down. Close the lid and prepare dinner for forty-five minutes, maintaining a temperature of four hundred F (two hundred C). Turn the chicken over and hold cooking for 35 minutes or till a thermometer inserted in the thigh without touching the bone reads 180 F (82 C). Transfer the chicken to the new side of the grill to obtain first-rate grill marks.
Salad
- Meanwhile, in a bowl, combine all the ingredients. Season with salt and pepper.
- Cut the chicken into portions. Serve with the salad and last ranch dressing.
- Makes 4 servings
- Ranch Dressing
- 1 cup (250 ml) mayonnaise
- 1/2 cup (twenty-five ml) buttermilk
- 1 tbsp (15 ml) white vinegar or lemon juice
- 2 tsp dried chives
- 1 tsp dry mustard powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp celery salt
- 1/2 tsp dried dill
- half of a tsp dried parsley
- half of a tsp ground pepper
- In a bowl, whisk together all the ingredients. Use in salads, with grilled meats, or as a marinade.
- Makes 1 1/2 cups (375 ml)
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