Friday, March 25, 2011

The Most Delicious Chicken in the Whole Wide World

Before we met, I'm pretty sure my husband ate either takeout or chicken and rice for every. single. meal. I actually don't cook chicken all that much because I am sure he's had enough to last a lifetime plus a little more.  But when I saw a recipe for Rosemary Ranch Chicken, I just had to make it, chicken overload be darned.  Because grilled chicken that has been marinating in ranch dressing all day?  Yeah Buddy!!! (said in the Pauly D voice). 

I am just going to say it.  Its a gutsy statement but it must be put out there for the world 8 people who read this blog to see.  This was the best chicken I've, like, ever had.  It was so juicy (the good kind of juicy, not juicy due to undercooked chicken juice) and flavorful and delicious and I kind of dream about it sometimes.  Make it right this second.  I had humongous chicken breasts (what is UP with the huge slabs of chicken in the grocery stores these days??) so I cut them in half so they'd cook faster and not dry out on the sides.  You should do that too.

I served this with roasted cauliflower.  My husband claims he hates cauliflower because it is white.  Let's take a pause while I give him a HUGE side-eye from across the room.  This is an interesting statement coming from a man whose diet consisted entirely of chicken, rice, and milk for years on end.  If you don't get the irony of that, close your eyes and picture a plate with filled with chicken (they don't call it white meat for nothin'), white rice, and a glass of milk (white, not chocolate).  Riddle me THAT.

Rosemary Ranch Chicken
Source: The Plain Chicken

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon dried rosemary (I used fresh)
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
1 teaspoon garlic powder
Bit of Montreal steak seasoning

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, garlic, steak seasoning, and sugar. Let stand for 5 minutes.

Pound chicken breast to 1/4" thickness (I didn't do this). Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours.

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.


  1. This sounds really good! Aren't husbands funny...what did they do before us!

  2. I made this last night, Ann, and we LOVED it. My husband took one bite and said, "Wow. This is amazing!" It has officially replaced chicken marinated in Italian dressing as my favorite way to eat grilled chicken. Thanks for sharing this recipe!