Rosemary Ranch Chicken

Sorry I was quiet this week, but I’m back today with a recipe that you really must make for your Memorial Day cookout this weekend. If you’re anything like me, your favorite way to prepare chicken on the grill is to marinate it in Italian dressing. That’s how my mom made grilled chicken, and that’s how I’ve always done it. It’s simple and delicious and I was convinced that there couldn’t be anything better.

That is, until I saw this recipe. I first saw it on Ann’s blog, where she shared the recipe under the post title The Most Delicious Chicken in the Whole Wide World. How could I not try it after that?

This is honestly the best grilled chicken I’ve ever had. My whole family was blown away by the flavors. It’s succulent and amazing and it really may be the most delicious chicken in the whole wide world. You should totally try it this weekend and see for yourself. :)

Rosemary Ranch Chicken
ever-so-slightly adapted from Allrecipes

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
Skinless, boneless chicken breast halves or tenders (I used tenders because that’s what I had)

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes (I marinated it overnight).

2. Preheat the grill to medium-high heat. Lightly oil the grill grate. Grill chicken until no longer pink in the center, and the juices run clear.