Prep 15 mins
Cook 15 mins
Serve with additional ranch salad dressing for dipping.
- 1 cup ranch salad dressing
- 2 tablespoons garlic, chopped
- 1 tablespoon fresh basil, minced
- 4 -6 boneless skinless chicken breasts
- Combine dressing, garlic, and basil in large plastic zipping bag.
- Add chicken, turn to coat -- squeeze out excess air, seal bag.
- Refrigerate up to 24 hours until ready to grill.
- Grill chicken for 15-20 minutes until juices run clear when pierced.