Ranch-Style Chicken For A Hungry Dozen Recipe


Health IndexAverageServings12
MethodMain Ingredient


 Cider vinegar1⁄2 Cup (8 tbs)
 Salad oil1⁄3 Cup (5.33 tbs)
 Worcestershire1 1⁄2 Teaspoon
 Instant minced onion1⁄2 Teaspoon
 Garlic1 Clove (5 gm), minced/pressed
 Paprika1 Teaspoon
 Tomato paste1 1⁄2 Teaspoon
 Liquid hot pepper seasoning8 Drop
 Dry mustard1⁄4 Teaspoon
 Broiler fryer chicken3 1⁄2 Pound, 3 birds, 3 1/2 pounds each, cut into pieces

Nutrition Facts

Serving size

Calories 345 Calories from Fat 235

% Daily Value*

Total Fat 26 g40.3%

Saturated Fat 6 g30%

Trans Fat 0.1 g

Cholesterol 99.2 mg

Sodium 100.4 mg4.2%

Total Carbohydrates 0.92 g0.31%

Dietary Fiber 0.19 g0.77%

Sugars 0.2 g

Protein 25 g49.5%

Vitamin A 8.4% Vitamin C 4.6%

Calcium 1.8% Iron 7.6%

*Based on a 2000 Calorie diet


Combine vinegar, oil, worcestershire, onion, garlic, paprika, catsup, hot pepper seasoning, and dry mustard.
Dip chicken pieces to coat; drain briefly (reserve baste).
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently, for 40 to 50 minutes or until meat near bone is no longer pink when slashed