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!
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!