Grilled Rosemary Ranch Chicken

I don't know about you, but I've been craving a lot of grilled chicken lately. I love a fresh-herby grilled flavor! I specifically love rosemary and I came across this recipe, which is fabulous! It has a lot of flavor and makes for some very tender chicken! The original recipe is for kabobs, which I'm sure are great too, but I just wanted chicken breasts.

And actually, I made these on Memorial Day and the grill at my complex was PACKED. I ended up baking this in the oven and it turned out great (probably even jucier since I cooked it in the extra marinade).

 This would be perfect for a summer BBQ though- I hope you try it soon! :)

Grilled Rosemary Ranch Chicken

• 4-5 chicken breasts
• 1/2 cup olive oil
• 1/2 cup ranch dressing (I used Hidden Valley Light Buttermilk Ranch)
• 3 TBSP Worcestershire sauce
• 1 TBSP (3-4 twigs) fresh rosemary, minced
• 1 tsp salt
• 1 tsp lemon juice
• 1 tsp white vinegar
• 1/4 tsp ground black pepper
• 1 TBSP sugar (optional)

Place all ingredients except chicken in a medium glass bowl. Stir together. 

Let stand 5 minuets before adding chicken. Stir to coat. Cover and refrigerate at least 30 minutes and up to 24 hours. The longer you marinate, the more tender and flavorful it will be. Also, you can leave the rosemary stems in the marinade for extra flavor. Just be careful not to bake them! If you are grilling, preheat your grill to medium-high heat and cook 6-8 minutes on each side. If you are baking, prehat oven to 350. Bake chicken in marinade in an uncovered in glass baking dish for 25-30 minutes until  chicken is cooked through. It tastes great with fresh veggies (and BBQ chips if you're in the "grilling" mindset like me!). P.S. I discovered a great and super easy new recipe for green beans. I will share soon!

 

Don't worry, we balanced it out with some watermelon balls.. Oh how I love my melon baller!

Enjoy!

What is your favorite chicken marinade? :)