Rosemary Ranch Grilled Chicken

The whole fam loved this grilled chicken. It was quick and easy to prepare, too. I set aside some of the marinade to brush on veggie skewers that we also threw on the grill. We had homemade Ranch (from the packet) in our fridge so we used that. If you have bottled Ranch on hand, I'd just use that- I wouldn't make homemade just for this. After making this, I started brushing veggies with just Ranch before grilling them; it's pretty good, and provides a lot of flavor. (I use bottled salad dressings often for a grilled veggie marinade; they're always tasty.)        

Rosemary Ranch Grilled Chicken

adapted from Mel's Kitchen Cafe

¼ cup olive oil
½ cup ranch salad dressing 
¼ cup Worcestershire sauce
2 tablespoons fresh lemon juice or red wine vinegar
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
1 ½ – 2 pounds chicken breasts (I like chicken tenders)

1. For the marinade, whisk together all the ingredients except the chicken until well-combined.
Place chicken in shallow dish or a large ziplock bag and pour the marinade over the chicken, turning the chicken to coat evenly. Cover the dish and refrigerate for 8-12 hours.

2. 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.

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