Grilled Greek Ranch Chicken - chicken marinated in Ranch dressing, olive oil, lemon juice, worcestershire sauce and Greek seasoning - grill up for THE BEST chicken you'll ever eat! We make this at least once a week. Double up the recipe for leftovers! It is to-die-for delicious!!
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, Greek seasoning, lemon juice, and white vinegar.
Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours (all day).
Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Notes:
You can use this marinade on any cut of chicken - breasts, tenders, thighs, or drumsticks.
Adjust the cooking time to ensure an internal temperature of 165ºF.
I used Cavender's Greek Seasoning. It is in the spice aisle at the store. They have regular and salt-free versions.
The key to tender and juicy grilled chicken breasts is to pound the chicken to an even thickness. Place the chicken in a freezer bag and use a meat mallet to pound out that top hump. This makes sure that the chicken cooks evenly. You won't have one dry end and one cooked end. The whole breast will cook at the same rate and taste amazing!
We let this chicken marinate overnight in the refrigerator. I almost always mix up the marinade before I go to bed and let the chicken hang out in the fridge until we are ready to grill. The longer the chicken can marinate, the more flavor the chicken will have. We always go for maximum flavor!
I don't have a grill. Can I cook the chicken in the skillet? Yes! Pan sear the chicken 3 to 4 minutes per side. Place the chicken on a rimmed baking sheet and bake at 400ºF for 10 minutes, until the chicken reaches an internal temperature of 165ºF.
If your chicken breasts are really large, cut a few slits in the chicken to help it cook quicker.