Grilled Buttermilk Ranch Marinated Chicken Breast

Submitted by Kim127

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

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 chicken breasts, split, skin on with ribs
• 340.19 g container heluva good buttermilk ranch dressing (dip)
• 1 lemon, juice and zest of
• 2 garlic cloves, minced
• 59.14 ml olive oil
• 2.46 ml fresh ground pepper
• 29.58 ml fresh savory, chopped (or other fresh herb)

directions

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.

Reviews

[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. :-)

 

[Kathy L.]

Very delicious and MOIST! I tweaked it with adding an herb and spice mix that I make myself and keep on hand...Simon and Garfunkel rub (parsley, sage,rosemary & thyme, of coarse) with garlic and onion powder, salt, pepper, poultry seasoning and a little granulated sugar. I usually use just buttermilk, but the dip brings it to a higher level.

 

[samiem]

Kathy L. would love to try your homemade seasoning. would you share?

 

[cknick]

Great! So simple-I didn't have dip so I used ranch dressing and left out the oil. Turned out moist with an excellent flavor.

 

[ElaineAnn]

Very moist and tender chicken. Made as posted and I froze the leftover cooked chicken to use on salads and sandwiches for quick lunches. Made for PAC Fall '07. Definitely a keeper Kim.