Garlic Ranch Chicken

"This makes such moist and tender chicken! Before grilling, I sprinkled a little black pepper and some cajun seasoning on this. The prep time includes marinading in the refrigerator for half an hour, although it is better if you can do it longer. ***Edited to add OAMC Instructions at the end of the recipe. Thank you to *Maggie* and the OAMC Forum. :)"
 
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photo by Vino Girl photo by Vino Girl
photo by Vino Girl
photo by Vino Girl photo by Vino Girl
Ready In:
55mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • Combine the dressing, garlic and basil in a large resealable plastic bag.
  • Add chicken pieces, turning them to coat.
  • Seal bag and place in the refrigerator for 1/2 hour.
  • Preheat grill to medium heat.
  • Remove chicken from marinade; discard marinade.
  • Grill chicken breasts for 6 to 8 minutes on each side or until juices run clear when pierced with a fork.
  • OAMC - To freeze: Place chicken and marinade ingredients into a large freezer bag. Seal, pushing out as much air as possible. Label and freeze. To serve: Thaw in fridge overnight. Grill as directed in recipe.

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Reviews

  1. Very easy recipe with only a few ingredients that are almost always on hand. Chicken comes out moist and flavorful. I did substitute a Buttermilk Ranch with Bacon dressing instead of fat free. Even our 18 month-old ate some of this and he's not much into meat.
     
  2. Made this for Freezer Tag 2008: This was a very simple marinade and was so easy to make into a "dump" recipe. I just dumped everything into a ziploc and froze. I defrosted in the fridge and grilled as directed. Somehow my family didn't like this. To us it was very bland which was surprising since when I opened the bag there was such a wonderful aroma. We probably won't be making this again since I just don't know what to do to improve the overall taste.
     
  3. Made it for my family the other day, using Buttermilk Ranch Dressing instead of Fat free. I hate Fat free ranch, and while it would make a good marinade, I didn't want to have to eat what was left over. I was a little worried that it wouldn't cook well due to the thickness of the dressing, but it actually worked just fine and was super good. Will definitely do it again. Parents said they want to make it again next weekend, in fact.
     
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Tweaks

  1. Very easy recipe with only a few ingredients that are almost always on hand. Chicken comes out moist and flavorful. I did substitute a Buttermilk Ranch with Bacon dressing instead of fat free. Even our 18 month-old ate some of this and he's not much into meat.
     

RECIPE SUBMITTED BY

My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>
 
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