Sunday, May 4, 2014

Buttermilk Ranch Grilled Chicken

Do you ever have days that seem never ending, and not in a good way? Today is one of those days. Longest. Day. Ever. Maybe it's because I've been sick with a sinus infection all week that doesn't want to go away, but ugh....I'm ready for a new week. That's for sure. Anyway, this has has always been a favorite chicken dish in our house. These chicken breasts are packed with flavor and super moist. I like to serve them on a bed of mashed potatoes. Simple and easy!

Buttermilk Ranch Grilled Chicken
Serves 4
Cal 117, Carbs 1.5, Fat 3g, Protein 21

4 boneless, skinless chicken breasts
1 cup reduced fat buttermilk
4 garlic cloves, minced
1 tbsp lemon juice
1 tsp salt
1 tbsp dry ranch dip mix

Place chicken in a large resealable plastic bag. In a small bowl combine buttermilk, garlic, ranch seasoning, and lemon juice. Pour over chicken; seal bag and turn to coat. Refrigerate at least 1 hour but I think the longer the better!

Preheat grill to medium-high. Remove chicken from marinade. Place chicken on grill. Grill, covered, 7 minutes per side or until juices run clear. Remove chicken from grill, and serve with sides of your choice. Enjoy!


  1. I'm loving all of your grilled chicken recipes! Thanks for sharing!

  2. This looks so delicious and easy! Yum. Would love for you to stop over by my blog, where I share many recipes also :)

    1. Thanks, Grace! I will be sure to stop by your blog!

  3. Oooh this sounds wonderful. The buttermilk must make this chicken so tender! Thank you so much for joining us this week, at Simple Supper Tuesday.

  4. My oldest sons LOVES ranch and I'm sure he'll enjoy this. Thanks for sharing on Merry Monday.

  5. Hi, this is an amazing chicken recipe. I love this one as it has butter, milk and chicken. :) Well, the suggestion you have given here to wrap it into resealable bag does suits the stuff.


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