Rosemary Ranch Chicken
User Reviews
5
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Prep Time
8 hrs 20 mins
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Cook Time
12 mins
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Total Time
8 hrs 32 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Rosemary Ranch Chicken
Description
Rosemary Ranch Chicken calls for thin chicken breasts marinated in a blend of ranch dressing, olive oil, Worcestershire sauce, lemon juice (or red wine vinegar), and freshly chopped rosemary, seasoned with salt and black pepper. The marinade combines creamy, tangy, and herbal flavors which penetrate the chicken during an 8 to 12 hour refrigeration period. Grilling the chicken over medium-high heat creates a slightly charred exterior while maintaining juicy interior meat. The dish is rested before slicing to allow juices to redistribute.
Thin sliced chicken breasts cook quickly and evenly, minimizing drying out. The presence of ranch dressing in the marinade adds creaminess and seasoning layers complemented by the bright lemon and earthy rosemary, which stands out with fresh herb flavor. The Worcestershire sauce adds a slight depth and umami character.
This chicken is suitable for serving as a main protein with sides or slicing for sandwiches and salads. It is versatile in pairing because of its balanced flavor profile. The method also includes oven-baking or broiling alternatives with time adjustments based on thickness.
Using fresh rosemary is recommended for best flavor; dried rosemary substitution will alter the taste. The recipe allows cutting extra thick breasts in half for more even cooking, and chicken can be cubed and skewered after marinating for grilling kabobs.
Ingredients
- ¼ cup olive oil
- ½ cup ranch dressing salad dressing, see note
- ¼ cup Worcestershire sauce
- 2 tablespoons lemon juice fresh, or red wine vinegar
- 1 tablespoon rosemary finely chopped fresh
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ chicken breasts 2 pounds, see note
Instructions
- For the marinade, whisk together all the ingredients except the chicken until well-combined.
- Place chicken in shallow dish and pour the marinade over the chicken, turning the chicken to coat evenly. Cover the dish and refrigerate for 8-12 hours.
- Grill the chicken on medium-high, about 3-4 minutes per side (exact time will depend on the thickness of the chicken) until cooked through and an instant-read thermometer registers 165 degrees F at the thickest part of the chicken. Tent the chicken with foil and let rest for 10 minutes before slicing and serving.
Notes
- Fresh rosemary is preferred for better flavor compared to dried rosemary.
- Thin sliced chicken breasts ensure even, quick grilling; if breasts are thick, slice them in half lengthwise.
- Marinate chicken 8 to 12 hours for full flavor absorption.
- Chicken can be cubed before marinating and grilled on skewers as kabobs.
- Oven cooking options include broiling or baking at 350°F for 3-4 minutes per side depending on thickness.
- Brands of ranch dressing like Hidden Valley or Trader Joe's both work well without noticeable flavor differences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 259kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 718mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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