Rosemary Ranch Grilled Chicken Recipe
A quick chicken marinade that you can throw together in a matter of minutes, but will always impress even the pickiest eaters!
Serving6
Ingredients
- ¼ cup olive oil
- ½ cup ranch dressing, (I used Hidden Valley Ranch dressing)
- 3 Tablespoon 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
Equipment
Instructions
- 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).
Notes
-
You can also use dried rosemary in place of the fresh. Just add in 1/2 - 1 teaspoon dried, but fresh tastes best!
Nutrition
Calories: 313 kcal · Carbohydrates: 3 g · Protein: 24 g · Fat: 22 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 79 mg · Sodium: 821 mg · Potassium: 502 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 58 IU · Vitamin C: 4 mg · Calcium: 22 mg · Iron: 1 mg