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Nutrition Facts
Serving Size 1 (257g) Recipe makes 4 servings The following items or measurements are not included below: fresh savory
Calories 786
Calories from Fat 635		(80%)
Amount Per Serving		%DV
	Total Fat 70.6g	108%
	Saturated Fat 12.6g	62%
	Monounsaturated Fat 25.1g
	Polyunsaturated Fat 28.4g
	Trans Fat 0.2g
Cholesterol 120mg		40%
Sodium 786mg		32%
Potassium 395mg		11%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 0.7g	2%
	Sugars 2.4g
Protein 31.3g		62%
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Grilled Buttermilk Ranch Marinated Chicken Breast

Recipe #189389 | 45 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Kim127
Oct 5, 2006

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

SERVES 4 (change servings and units)

Ingredients

4 chicken breasts, split, skin on with ribs
1 (12 ounce) container heluva good buttermilk ranch dressing (dip)
1 lemon, juice and zest of
2 garlic cloves, minced
1/4 cup olive oil
1/2 teaspoon fresh ground pepper
2 tablespoons 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 refigerator for at least 4 hours or overnight.
4
Preheat grill and when well heated, reduce to low.
5
Lay the chicken ont he grill, cover and chekc 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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Featured Reviews for This Recipe

From: PamperedP

On May 22, 2009

This was INCREDIBLE. I only had some Kraft Ranch salad dressing and used dried oregano instead of the savory. I used my double burner grill instead of the outdoor grill and boneless skinless chicken breasts, but MAN! It was so good! Thanks so much!

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From: LARavenscroft

On May 31, 2008

Made for Aus/NZ Recipe Swap #16. This was excellent and so moist! We did have an issue with it taking a long time to get done, but it's because we didn't use enough charcoal and the drippings from the marinade made the fire go out - lesson learned - next time we'll use more charcoal to start with. We put it in the MW to finish it up and it still came out moist. Thanks Kim for a great recipe!

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From: cknick

On Feb 4, 2009

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.

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From: twissis

On Dec 21, 2007

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 Texas Ranch Dressing 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.