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the other entrée

I served these chicken breasts along with the pop-pop-popular Baby Back Ribs at my Memorial Day BBQ. People raved about the ribs but must have enjoyed these too, since they were all gone at the end of the evening.

I also made a couple of Harmony Boards, one fruit and one crudités.

Citrus Ranch Grilled Chicken Breasts

  • 1/2 cup water
  • 1/4 cup or 1 package Hidden Valley Buttermilk Salad Dressing mix
  • 1/3 cup frozen orange juice concentrate, thawed
  • 2 tablespoons whole-grain Dijon mustard
  • 8 skinned, boned chicken breast halves, cut in half on the diagonal
  • Citrus slices, for garnish

In a medium bowl, combine the Ranch dressing mix, water, orange juice concentrate, and mustard, and whisk until well blended.

Place the chicken in a large oblong Pyrex baking dish.

Add the marinade and toss until well coated, cover with plastic wrap, and refrigerate for 2 hours.

Preheat the grill to medium-high. Remove the chicken from the marinade. Transfer the marinade to a small saucepan and bring to a boil. Reduce heat and simmer for 3 to 5 minutes.

Grill the chicken, basting with the marinade, for 5 to 7 minutes on each side or until juices run clear. Transfer to a serving platter and garnish with citrus slices.

Makes 16 pieces

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1 Betsy Storey { 05.31.18 at 10:13 AM }

so yummy !!
Did you serve chicken hot or cold? I can’t wait to try

2 Linda Hopkins { 05.31.18 at 2:22 PM }

Betsy, I served it hot from the grill, and since there wasn’t any left, I didn’t get to try it cold, but I’m sure it would be tasty!

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