Ranch-Style Chicken For A Hungry Dozen Recipe
Ingredients
1/2 cup white cider vinegar
1/3 cup salad oil
1 1/2 teaspoons Worcestershire
1/2 teaspoon instant minced onion
1 clove garlic, minced or pressed
1 teaspoon paprika
1 1/2 teaspoons catsup or tomato paste
6 to 8 drops liquid hot pepper seasoning
1/4 teaspoon dry mustard
3 broiler-fryer chickens (3 to 3 1/2 lbs. each), cut in pieces.
Directions
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
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
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