Ranch-Style Chicken For A Hungry Dozen
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Worcestershire||1 1⁄2 Teaspoon|
|Instant minced onion||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced/pressed|
|Tomato paste||1 1⁄2 Teaspoon|
|Liquid hot pepper seasoning||8 Drop|
|Dry mustard||1⁄4 Teaspoon|
|Broiler fryer chicken||3 1⁄2 Pound, 3 birds, 3 1/2 pounds each, cut into pieces|
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