Garlic Ranch Chicken Recipes

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag.
• Add chicken pieces, turning them to coat.
• Seal bag and place in the refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Remove chicken from marinade; discard marinade.
• Grill chicken breasts for 6 to 8 minutes on each side or until juices run clear when pierced with a fork.
• OAMC - To freeze: Place chicken and marinade ingredients into a large freezer bag. Seal, pushing out as much air as possible. Label and freeze. To serve: Thaw in fridge overnight. Grill as directed in recipe.

GARLIC RANCH CHICKEN

Steps:

• Flatten chicken slightly; set aside.
• In a shallow bowl, combine milk and garlic.
• In another shallow bowl, combine the flour, salad dressing mix and pepper.
• Dip chicken in milk mixture, then coat with flour mixture.
• In a large skillet, cook chicken in oil and butter over medium heat for 6-8 minutes on each side or until juices run clear.

GARLIC RANCH CHICKEN

Steps:

• Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture., In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until no longer pink, 6-8 minutes.

GARLIC RANCH BEER-CAN CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and garlic evenly under skin of breast, without removing skin.
• In small bowl, mix vegetable oil and ranch dressing mix. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F.
• With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.
• To bake chicken, place oven rack in lowest position and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.