Rosemary Ranch Chicken
For 6 servings, Rosemary Ranch Chicken keeps the list centered on olive oil, ranch salad dressing and Worcestershire sauce. Set aside about 512 minutes.
- Yield 6 servings
- Ready in 512 minutes
- Prep 500 minutes
- Cook 12 minutes
Ingredients
- 1/4 cup olive oil
- 1/2 cup ranch salad dressing
- 1/4 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice or red wine vinegar
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 - 2 pounds chicken breasts
Instructions
- For the marinade, whisk together all the ingredients except the chicken until well-combined.
- Place chicken in shallow dish and pour the marinade over the chicken, turning the chicken to coat evenly. Cover the dish and refrigerate for 8-12 hours.
- Grill the chicken on medium-high, about 3-4 minutes per side (exact time will depend on the thickness of the chicken) until cooked through and an instant-read thermometer registers 165 degrees F at the thickest part of the chicken. Tent the chicken with foil and let rest for 10 minutes before slicing and serving.
Give it a minute off the heat, then serve it while it is still hot.
