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Ranch Chicken Strips

This grilled chicken dish starts with cutting the chicken into strips. A marinade is made with olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice and spices. Chicken is mixed with the ranch marinade and refrigerated. The grill cooks this yummy ranch chicken on medium heat.
Course Appetizer, Entree
Cuisine Southern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • ½ cup olive oil
  • ½ cup ranch dressing
  • 3 tbsp Worcestershire sauce
  • 1 tbsp minced fresh rosemary
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • ¼ tsp black pepper
  • 1 tbsp sugar
  • 5 boneless, skinless chicken breasts, cut into strips

Instructions

  1. In a bowl, whisk together olive oil, ranch, Worcestershire, rosemary (if using), salt, lemon juice, white vinegar, pepper and sugar. Let stand for 5 minutes. Place chicken in bowl, stir to coat. Cover and refrigerate 30 minutes or overnight.
  2. Preheat grill to medium high heat.
  3. Oil the grill and cook chicken 8 to 12 minutes depending on thickness of chicken.
  4. Chicken can be brushed with leftover marinade while cooking, or discard leftover marinade.

Recipe Notes

I omit the rosemary because when my aunt first made it there was no rosemary in it, so I have never made it with the rosemary. You can cut chicken into cubes and skewer on kebobs before grilling. Remember small pieces cook quicker, so adjust time accordingly. This can also be made on the stove top. Use a sauté or grill pan, but make sure it has higher sides, the marinade causes splattering on the stove top, trust me I learned from my mistakes. Or you can bake chicken strips in a casserole dish in a 350 F oven for ~ 20 minutes.