Grilled Buttermilk Ranch Marinated Chicken Breast

READY IN: 45mins
Recipe by Kim127

This came out of the Sunday newspaper coupon flier. Sounded simple and yummy so I wanted to save it.

Top Review by twissis

I made 2 major chgs in this recipe & almost felt guilty reviewing it, but my outcome was so great that I hope you will not mind my methods. Ranch dressing is impossible to find here, so I made my own using Recipe #41602 by Miss Annie & then made the marinade as written. My major chgs were to use it on *cod fish fillets* & bake them vs grill them. I cooked the fillets in a baking dish w/the marinade over them. When nearly done, I poured off the liquid & returned the fillets to the oven to finish cooking while I used the liquid & marinade mix to make a light sauce for them. Cod can get dry & taste fishy, but these fillets were moist & very flavourful. The way I see it, this is another creative cooking success story & I hope you agree as we love this marinade & hope to use it often. Thx for sharing this recipe w/us. :-)

Ingredients Nutrition


  1. Wash and dry the chicken breasts and set aside.
  2. In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
  3. Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
  4. Preheat grill and when well heated, reduce to low.
  5. Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.

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