Dill & Ranch Marinated Chicken Breasts
Dill & Ranch Marinated Chicken Breasts
Ingredients
For the Dill & Ranch Marinade
- 1 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon Worcestershire sauce
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil
Instructions
- 1
In a medium bowl, whisk together the buttermilk, mayonnaise, fresh dill, fresh chives, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce until well combined. This is your dill and ranch marinade.
⏱️ 5 min
- 2
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably 4 hours, to allow the flavors to meld. For best results, marinate overnight.
⏱️ 5 min
- 3
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15-20 minutes while you preheat your cooking surface. Discard any remaining marinade.
⏱️ 15 min
- 4
Preheat a grill or a large skillet over medium-high heat. Add the olive oil to the skillet if using, or lightly oil your grill grates.
⏱️ 5 min
- 5
Place the marinated chicken breasts on the hot grill or in the skillet. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. The exact cooking time will depend on the thickness of the chicken breasts.
⏱️ 15 min
- 6
Once cooked, remove the chicken from the heat and let it rest on a cutting board for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist and tender.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dill & Ranch Marinated Chicken Breasts
For the Dill & Ranch Marinade
- 1 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon Worcestershire sauce
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil
Instructions
- 1
In a medium bowl, whisk together the buttermilk, mayonnaise, fresh dill, fresh chives, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce until well combined. This is your dill and ranch marinade.
⏱️ 5 min - 2
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably 4 hours, to allow the flavors to meld. For best results, marinate overnight.
⏱️ 5 min - 3
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15-20 minutes while you preheat your cooking surface. Discard any remaining marinade.
⏱️ 15 min - 4
Preheat a grill or a large skillet over medium-high heat. Add the olive oil to the skillet if using, or lightly oil your grill grates.
⏱️ 5 min - 5
Place the marinated chicken breasts on the hot grill or in the skillet. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. The exact cooking time will depend on the thickness of the chicken breasts.
⏱️ 15 min - 6
Once cooked, remove the chicken from the heat and let it rest on a cutting board for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist and tender.
⏱️ 5 min