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ROSEMARY RANCH CHICKEN

Course Main dishes, Poultry
Cuisine American
Servings 4

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tbs Worcestershire sauce
  • 1 tsp rosemary
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • 1/4 tsp black pepper Ground, to taste
  • 1 tbs sugar to taste
  • 4 chicken breasts skinless, boneless halves

Instructions

  • 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 Ziploc 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.