Rosemary Ranch Chicken Marinade
4
servings45
minutes15
minutesIngredients
1/2 cup ranch dressing
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 Tbsp finely chopped fresh rosemary (or 1 tsp dried)
2 tsp salt
2 tsp lemon juice (or apple cider vinegar)
1 Tbsp white sugar
dash ground black pepper (to taste)
Directions
- Measure all ingredients into a medium sized mixing bowl, whisk thoroughly
- Let sit about five minutes, then whisk again
- Marinate 3-4 chicken breasts (or other cuts of your choice) at least 30 minutes, or overnight
- Grill chicken breasts over high heat, 4-6 minutes per side or until internal temp reaches 165F
I have found that the BEST way to use this recipe is for meal prepping.
I quadruple this recipe and use it with two family packs of boneless skinless chicken breasts. I trim the fat and pound the breasts just a little with a meat tenderizer, toss them into gallon freezer bags, divide the marinade into the bags, seal them up and freeze them flat.
This recipe is also VERY forgiving. Only have white vinegar? Fine. You dumped in too much sugar? OK. Do you have a rosemary bush growing out of control in your yard and you want to triple the rosemary just to use some of it up? DO IT. It’s gonna turn out great.
This recipe is a house favorite so we eat it almost every week. I can pull out a bag of chicken around lunch (or put in the fridge the night before) and it will be thawed in time for dinner.
This makes the chicken seem almost DOUBLE marinated, and it is OH.SO.GOOD.
Enjoy!
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