Shelly's Recipe

Grilled Rosemary Ranch Chicken Strips

Category: Poultry I

6 servings

1/4 cup canola oil -
1/2 cup ranch dressing -
1 tablespoon worcestershire sauce -
1/2 tablespoon dried rosemary -
1 teaspoon salt/pepper -
1 teaspoon lime juice -
1 teaspoon red wine vinegar -
1 tablespoon sugar -
3 boneless skinless chicken breasts - sliced into strips

In a plastic gallon bag combine canola oil, ranch dressing, worcestershire sauce, rosemary, salt/pepper, lime juice, red wine vinegar, and sugar. Whisk to combine.

Place chicken strips into the bag, squeeze out excess air, and seal the bag and coat with the marinade.

Place in a bowl, just in case the bag leaks and marinate in the refrigerator for at least 30 minutes, preferably overnight.
Preheat the grill for medium-high heat. Lightly oil the grill grate. Place chicken strips on the preheated grill (discard marinade).

Cook on each side for 3-4 minutes or until the chicken is no longer pink in the center and the juices run clear.