Copycat Recipes: 2020 ultimate step by step most popular recipes guide of your favourites restaurants. Olive garden, Chipotle, Cracker barrel and many others.Delicious dishes to replicate at home. by Emily Fields

Author:Emily Fields [Fields, Emily]
Language: eng
Format: azw3
Published: 2020-06-10T00:00:00+00:00

63. Grilled chicken with ranch sauce

Preparation: 30 min

Baking: 1 h 25 min

Maceration: 12 h

Servings: 4

Ingredients

Chicken

1 lb. chicken (4 lb.)

10 ml (2 teaspoons) salt

5 ml (1 teaspoon) of garlic powder

½ lemons

1 recipe of ranch vinaigrette

Salad

4 celery stalks, minced

1 bulb of fennel, finely chopped

1 green onion, chopped

30 ml (2 tablespoons) chopped fennel leaves

30 ml (2 tablespoons) of olive oil

15 ml (1 tablespoon) lemon juice

Preparation

Chicken

On a work surface, using the chef's knife or kitchen scissors, remove the bone from the back of the chicken. Flip the chicken and cut in half in the center of the breasts. Place the pieces in a large glass dish. Sprinkle chicken skin with salt and garlic powder. Rub the outside and rthen inside of the chicken with the cut part of the lemon. Thoroughly coat with 1/2 cup (125 mL) ranch vinaigrette. Cover and refrigerate 12 hours.

Preheat half of the barbecue at high power. Oil the grill on the off side.

Drain the meat. Place the chicken on the off-the-grill section, skin side on the grill. Close the barbecue lid. Bake 45 minutes while maintaining a temperature of 200 ° C (400 ° F). Return the chicken and continue cooking for 35 minutes or until a thermometer inserted within the thigh, without touching its bone, indicates 180 ° F (82 ° C) maintaining a temperature of 200 ° C (400 ° F). ). Finish cooking on the lit section of the barbecue to mark the chicken.

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