Shortly after I had my first child and quit the workforce, I decided that it was time for me to learn how to cook.
I had been married for about 3 years at this point and up until this time, my husband had done all of the cooking. I turned to TV for dinner help (I loved watching Rachael Ray and Studio 5 daily) and would write down the recipes just as quickly as the TV host would say them. I remember one evening I stumbled across this recipe and decided I would give it a try- even 7 years ago, it had great reviews, so I knew it had to be pretty good.
If you love grilled chicken and are looking for a way to mix up your grilling recipes, you need to try this recipe. And one little tip: the longer you let it marinade, the more tender and flavorful it will be!
Rosemary Ranch Grilled Chicken Recipe
- ¼ cup olive oil
- ½ cup ranch dressing (I used Hidden Valley Light)
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon fresh rosemary minced
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- pepper, to taste
- 6 boneless, skinless chicken breasts
- In a resealable gallon-sized bag, mix together olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, vinegar, and pepper. Add in chicken breasts, close zipper, and place bag in the fridge to marinate for 2-8 hours (I recommend letting it marinate for as long as possible).
- Remove chicken from fridge and discard marinade. Preheat grill over medium high heat and cook chicken breasts for a couple minutes on each side, until completely cooked through (internal temperature reaching 165 degrees F).
You can also use dried rosemary in place of the fresh. Just add in 1/2 - 1 teaspoon dried, but fresh tastes best!
- Ziploc Bag
Recipe slightly adapted from AllRecipes