Rosemary Ranch Chicken

***Marinate all day***

1/2 cup olive oil
1/2 cup ranch dressing
3 T. Worcestershire sauce
1 T. dried rosemary
2 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
1/4 tsp. ground black pepper, or to taste
1 T. white sugar, or to taste
4 skinless, boneless chicken breast halves

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.

2. Pound chicken breast to 1/4″ thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours (all day).

3. Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

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