Um - You must make this! It was REALLY good!
Rosemary Ranch Chicken
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white 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.
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