Rosemary Ranch Chicken

Are you tired of marinades for grilled chicken yet? You shouldn't be. I mean it's been almost a month since I last posted a chicken marinade recipe. And it's Labor Day.  You know, the last big grilling weekend.  It would just be wrong to not talk about a grilling recipe today.  So, whether you like it or not, I present to you Rosemary Ranch Chicken from Plain Chicken.

I really love the blog Plain Chicken, oh and not just because she gave the cute chicken on her masthead a lightning bolt scar and round glasses when the last Harry Potter movie was released, or that she posts pictures of her orange marmalade cats every Monday.  Those things are uber cool and all, but for reals, she's got some really neat recipes on there. There are more recipes from Plain Chicken on my recipe to do list than from any one other blog.  And that's saying something, cause I stalk a LOT of blogs.

So yeah, yadda yadda about the Plain Chicken blog. How does the Rosemary Ranch Chicken actually taste?  Yum yum yummers.  The chicken didn't taste like ranch dressing, like I think we were expecting.  Don't mistake this for complaining, cause we all enjoyed the chicken.  It just wasn't *POW* in your face ranch dressing flavor. Maybe because we used Hidden Valley Light for the ranch dressing?  Maybe that was the reason why our chicken was such a different color from the one on the Plain Chicken website as well.   

Rosemary Ranch Chicken from Plain Chicken
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon dried 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
4 skinless, boneless chicken breast halves -

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. 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.