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 Time10minutes
Cook Time10minutes
Total Time50minutes
Servings6people
Ingredients
½cupolive oil
½cupranch dressing
3tbspWorcestershire sauce
1tbspminced fresh rosemary
2tspsalt
1tsplemon juice
1tspwhite vinegar
¼tspblack pepper
1tbspsugar
5boneless, skinless chicken breasts,cut into strips
Instructions
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.
Preheat grill to medium high heat.
Oil the grill and cook chicken 8 to 12 minutes depending on thickness of chicken.
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.