{"id":214,"date":"2011-08-12T21:03:39","date_gmt":"2011-08-12T21:03:39","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=214"},"modified":"2011-08-12T21:03:39","modified_gmt":"2011-08-12T21:03:39","slug":"chicken-balsamic-grilled-from-ravinia","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=214","title":{"rendered":"CHICKEN BALSAMIC GRILLED FROM RAVINIA"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>1 cup vegetable oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup balsamic vinegar<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 T. sugar<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 T. ketchup<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. Worcestershire sauce<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 medium scallions, tops included, minced<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. cracked pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. dry mustard<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 medium clove garlic, minced<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Tabasco<\/strong><strong> to taste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 pounds of chicken in serving size pieces<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Combine all ingredients except chicken.\u00a0 Dip chicken in marinade to coat.\u00a0 Arrange chicken in two 9\u201d square pans.\u00a0 Pour remaining marinade over chicken.\u00a0 Cover and refrigerate overnight (or at least 6 hours).\u00a0 Bring chicken to room<br \/>\ntemperature.\u00a0 Back in preheated 325 degree oven 30-40 minutes.\u00a0 Remove<br \/>\nchicken from marinade.\u00a0 Grill 4-5 minutes each side until tender.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup vegetable oil \u00bd cup balsamic vinegar 3 T. sugar 3 T. ketchup 1 T. Worcestershire sauce 2 medium scallions, tops included, minced 1 t. salt \u00bd t. cracked pepper 1 t. dry mustard 1 medium clove garlic, minced &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=214\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[54,47],"class_list":["post-214","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-balsamic","tag-chicken"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=214"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/214\/revisions"}],"predecessor-version":[{"id":215,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/214\/revisions\/215"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}