TANGY RANCH GRILLED CHICKEN
Make and share this Tangy Ranch Grilled Chicken recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix salad dressing, mustard and sugar. Pour 2/3 c mixture over chicken.
- Marinate Chicken in refrigerator 30 minutes or up to 3 hours.
- Grill chicken on greased rack over medium heat for 15 minutes or until done. Serve chicken with remaining mustard mixture.
- Tip: Boneless pork chops can be substituted.
SPICY RANCH GRILLED CHICKEN
Not the quickest way to make chicken, but worth the wait! Super simple marinade... add red pepper flakes to make it even spicier.... Also, chicken tastes extra amazing if you take it off grill, place in corningware-type container with a cover, and let it rest for about 20 or so minutes before serving :o)
Provided by Monica H
Categories Chicken
Time 45m
Number Of Ingredients 7
Steps:
- 1. Wash chicken and pat dry.
- 2. Into big plastic bowl, mix chicken with salt, garlic and curry. The add the rest of the ingredients. Mix well. This will smell amazing but don't eat it yet; this is still raw chicken, so contain yourself.
- 3. Marinade this overnight.
- 4. Take chicken out and let sit at ROOM temp for about an hour (don't let it sit outside in the heat for an hour before grilling).
- 5. Heat grill to 500*. Sear chicken for about 4-5 minutes on each side. The turn off burners directly under chicken (don't turn off all burners). Or, move chicken to the side of the grill and leave burners on the other side. Make sure grill stays above 400*.
- 6. Let chicken sit this way on indirect heat, flipping once or twice, for about 35 minutes until juices run clear. (everyone's grill is different, so just make sure juices are clear and its not pink in the middle).
TANGY BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP
Steps:
- em
- /em
- em
- /em
- Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING
Make and share this Grilled Cajun Chicken Salad with Spicy Ranch Dressing recipe from Food.com.
Provided by GinnyP
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- --MakeSeasoning--.
- Mix all ingredients in a small bowl to blend.
- --MakeSalad Dressing--.
- Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.
- Season dressing to taste with salt and pepper.
- --Then--.
- Rub remaining seasoning mixture onto chicken.
- Place chicken in medium bowl.
- Pour remaining 1 cup buttermilk over chicken, turning to coat.
- Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
- Prepare the grill (medium-high heat).
- Remove chicken from buttermilk shaking off excess.
- Grill chicken until just cooked through, about 5 minutes per side.
- Transfer chicken to cutting board and let rest 5 minutes.
- Combine greens, pecans, and raisins in a large bowl.
- Toss with enough dressing to coat.
- Season salad with salt and pepper, if desired.
- Divide salad among 4 plates.
- Cut chicken on sharp diagonal into 1/2-inch-thick slices.
- Arrange atop salads and serve.
Nutrition Facts : Calories 474.8, Fat 22.9, SaturatedFat 3.5, Cholesterol 110.7, Sodium 1598.3, Carbohydrate 23, Fiber 2.2, Sugar 13.3, Protein 45
SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING
Delicious grilled chicken isn't the only thing this salad has going for it. Enjoy a host of flavors in our Santa Fe Chicken Salad with Spicy Ranch Dressing.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grill to medium heat.
- Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
- Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
- Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
- Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.
Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 35 g
FRENCH'S TANGY RANCH CHICKEN (BAKED OR STIR-FRY)
I found this in the coupon section of the Sunday paper. If you love mustard and ranch, this is for you! The brown sugar adds a sweet little kick. Our kids can't get enough of it, even when we serve it with veggies and rice as a "stir-fry"! I've included the instructions on how to make baked chicken breast. Stir-fry instructions are included below the full breast instructions. I've made it both ways and it's fantastic! (I've also used fat-free, light and full fat ranch and Splenda brown sugar I couldn't tell the difference.)
Provided by PSU Lioness
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix ranch, mustard and brown sugar. Reserve 1/2 c of sauce.
- With the reserved 1/2 c sauce, heat in a saucepan over Medium heat, stirring slowly, but constantly until it starts to get bubbly. Remove from heat. (This wasn't on the French's site but I always do it to get the brown sugar to blend into the recipe a little better. Use your own judgment.)
- Coat chicken with remaining, uncooked sauce in a 3 qt baking dish.
- Bake chicken at 350 for 30 minutes or until juices are no longer pink. Serve with cooked sauce.
- STIR FRY INSTRUCTIONS:.
- Mix the sauce ingredients the same but do not heat them.
- Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink.
- Add the sauce and heat until bubbly.
- Serve over already cooked veggies and rice. (You may hold the sauce in pan over lowest heat setting on your stove while making the veggies and rice, just make sure you stir it occasionally.).
More about "tangy ranch grilled chicken food"
TANGY RANCH CHICKEN > CALL ME PMC
From callmepmc.com
COUNTRY STYLE RANCH GRILLED CHICKEN - THE SUBURBAN …
From thesuburbansoapbox.com
5 INGREDIENT JUICY RANCH GRILLED CHICKEN - SAVORY …
From savoryexperiments.com
MOUTHWATERING MARINATED GRILLED CHICKEN RECIPES
From foodnetwork.com
RANCH GRILLED CHICKEN - THAT LOW CARB LIFE
From thatlowcarblife.com
TANGY RANCH GRILLED CHICKEN - FOOD CHANNEL
From foodchannel.com
Total Time 20 mins
TANGY RANCH GRILLED CHICKEN RECIPE - FOOD.COM
From food.com
Servings 8Total Time 13 minsCategory Chicken BreastCalories 190 per serving
TANGY RANCH GRILLED CHICKEN RECIPE - FOOD.COM
From food.com
Servings 4Total Time 20 minsCategory Chicken BreastCalories 421 per serving
TANGY RANCH GRILLED CHICKEN | FRENCH'S - MCCORMICK
From mccormick.com
Cuisine AmericanCategory EntreesServings 4
SHEET-PAN ROAST CHICKEN WITH TANGY GREENS RECIPE - NYT COOKING
From cooking.nytimes.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HOW TO MAKE CRISPY BBQ CHICKEN WINGS - USA TODAY
From usatoday.com
TANGY RANCH GRILLED CHICKEN | RECIPE | GRILLED CHICKEN RECIPES, …
From pinterest.com
TANGY RANCH GRILLED CHICKEN RECIPE | YUMMLY
From yummly.co.uk
TANGY RANCH GRILLED CHICKEN | FOOD CHANNEL
TANGY RANCH GRILLED CHICKEN RECIPE | YUMMLY
From yummly.com
SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP
From foodnetwork.cel29.sni.foodnetwork.com
MYFRIDGEFOOD - TANGY GRILLED CHICKEN
From myfridgefood.com
WHAT DOES CHICKEN FLAVORED BEER TASTE LIKE? FIND OUT WITH PERDUE …
From delmarvanow.com
HANOI GRILLED CHICKEN BANH MI RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love