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Kate Heyhoe

Kate's Global Kitchen

 

Ranch Chicken with Dill and Seasoned Rice Vinegar

by Kate Heyhoe

 

Serves 4 to 6

Velvety-smooth with a light herbal finish, this chicken marinates in bottled ranch dressing, seasoned rice vinegar and dried dill. The marinade comes together in seconds. Grilled or broiled, this chicken makes a refreshing and satisfying light, low-fat hot entree, or pack it cold for warm-weather picnics.

Marinade:
1/2 cup ranch dressing
1/4 cup seasoned rice vinegar or rice vinegar with roasted garlic
1/4 teaspoon dried dill
1/4 teaspoon fresh ground pepper, or to taste

1 chicken, cut into pieces, skin removed

Combine all marinade ingredients. Place chicken pieces in a nonreactive dish or plastic zipper bag and coat thoroughly with marinade. Refrigerate at least 2 hours, preferably overnight.

Heat the grill, grill pan, or broiler until very hot. (Before heating, coat the cooking surfaces with a small amount of oil to prevent sticking). Cook the chicken pieces on each side until cooked through, basting occasionally with the marinade. Serve an extra crack of fresh pepper.

 

Kate's Rice Vinegar Recipes:

 
Copyright © 1999, Kate Heyhoe. All rights reserved.

 



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This page created April 1999

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