Description
This Pesto Ranch Grilled Chicken recipe combines the fresh flavors of basil pesto and creamy ranch dressing with a savory Worcestershire sauce marinade. Marinated chicken breasts are quickly grilled to juicy perfection, making for a simple, flavorful meal perfect for any weeknight or weekend barbecue.
Ingredients
Scale
Marinade
- ½ cup basil pesto
- ¼ cup olive oil
- ½ cup bottled ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic (or to taste)
- Salt and pepper to taste
Main Ingredient
- 4 boneless skinless chicken breasts
Instructions
- Prepare the Marinade: In a medium bowl, combine olive oil, ranch dressing, basil pesto, Worcestershire sauce, salt, and pepper. Stir the mixture well and let it stand for 5 minutes to allow the flavors to meld.
- Marinate the Chicken: Pound the chicken breasts to an even thickness of about 1/4 inch to ensure they cook evenly. Place the chicken in a gallon-size ziplock bag and pour in the marinade. Seal the bag, then massage the marinade into the chicken to coat thoroughly. Refrigerate for at least a few hours, or preferably overnight, to maximize flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 8 to 12 minutes, turning occasionally, until the chicken is cooked through, no longer pink in the center, and the juices run clear. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Notes
- Marinate the chicken overnight for more intense flavor and juicier results.
- Be sure to pound the chicken evenly to avoid undercooked or overcooked spots.
- If you don’t have a grill, you can cook the chicken on a grill pan or skillet over medium-high heat.
- Serve with a fresh salad or grilled vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
