Monday, March 19, 2012

Grilled Rosemary Ranch Chicken

Here in the Midwest, we are having an unusually warm end to our winter season.  It has been over 80 degrees out for the past four or five days now.  While I love the different seasons and I don't generally mind snow, I must say - I have really enjoyed the summer weather.  The flowers are sprouting, trees are flowering, grass is growing, robins are plentiful, and the grill has reappeared from the garage.  I love to grill.  I can marinate some meat for a couple of days, throw vegetable packets together in foil, and have dinner grilled in no time, with very little clean up!  Now that is my kind of weeknight cooking!

I do not keep ranch salad dressing in the house usually.  With that being said, I do keep my ranch salad dressing seasoning (see my post about homemade mixes) in the cupboard.  Instead of using ranch dressing in this, I used 1 cup of buttermilk and 3-4 tablespoons of ranch seasoning mix.  (I like a lot of seasonings in my marinades.)

This marinade resulted in the juiciest, most flavorful chicken ever.  I love this marinade so much that while I just used this recipe last week, I already have more of it made and marinating pork chops as we speak for dinner tomorrow night!

Try it for yourself and let us know how you like it!

Happy Grilling!

I allowed this chicken to marinade for about 48 hours or so.  You certainly do not have to, but I like to throw it together on a Saturday or Sunday for dinner Monday or Tuesday night when I get home from work!

Rosemary Ranch Chicken

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon dried rosemary  (I used fresh.)
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar  (I used apple cider vinegar.)
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
4 skinless, boneless chicken breast halves -

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size Ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours (all day). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

All grilled up and ready to eat...  MMMMMMMM!

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