1 minute read
Beth Anne ScharlePink Chicken
by scharle
Pink Chicken
By: Beth Anne Scharle
Advertisement
As served at the 2019 Scharle College summer barbeque.
Ingredients for 3-4 servings:
2lbs. boneless skinless chicken thighs For marinade: 1 bottle red wine vinaigrette salad dressing, any brand (reserve about a cup if making salad with leftovers)
Instructions:
1. Marinate chicken overnight. Turn chicken several times to fully coat. 2. Grill or bake. See below: a. Grilling instructions: grill chicken about 5-7 minutes per side. Internal temperature at the thickest part of the chicken should be 165ºF. b. Baking instructions: bake chicken on baking sheet lined with parchment paper for about 20 minutes at 425ºF. Internal temperature at the thickest part of the chicken should be 165ºF. 3. To make a salad with any leftover chicken, cut up the chicken pieces and add basmati rice, cherry tomatoes, fresh basil, and reserved red wine vinaigrette dressing.
