Coriander Ranch lemon chicken
INGREDIENTS
¼ cup olive oil
½ cup Impresso's Ranch salad dressing and marinade
½ tablespoon Worcestershire sauce
½ teaspoon roasted cumin powder
½ teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon of Impresso's Natural Distilled vinegar
½ teaspoon white pepper powder
5 tablespoons of unsalted butter
½ teaspoon honey
4 pcs skinless chicken breasts – each breast cut into 4 pcs
½ teaspoon oregano dry to garnish
STEPS
1
In a medium bowl, mix olive oil, Impresso's Ranch salad dressing and marinade, Worcestershire sauce, cumin powder, salt, lemon juice, Impresso's Natural white vinegar, white pepper powder, and honey
2
Put in chicken Place chicken & coat with the mixed marinade
3
Cover the bowl and refrigerate for 4 hours or overnight
4
Preheat the grill up at 180 degrees for 15 minutes, place the chicken in a butter greased pan, and grill it for 15 minutes, in between turn the chicken and grill again, until cooked and the chicken has turned slightly golden. Save all the juice that the chicken releases!
5
Garnish with oregano and Serve with choice of your rice and enjoy hot. Serve the juices in a bowl for that extra chicken ranch flavor with rice, or make a gravy with it!
No products in the cart.