- 1/4 cup chicken stock
- 2 tablespoons extra virgin olive oil
- 1/3 cup Frank's Red Hot Sauce
- 2 tablespoons ranch seasoning mix
- 1.5 pounds chicken breasts
In a medium bowl, whisk together chicken stock, olive oil, Frank's Red Hot Sauce, and ranch seasoning mix.
Place the chicken in a quart-sized plastic bag and pour the marinade over top. Let the chicken marinate for 2 hours or overnight.
Cook on a medium high heat grill for 12 minutes (turning ever few minutes) until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
Chicken can be put in the marinade a day or two ahead of time. It can also be frozen in the marinade for up to 3 months. Place in the refrigerator a day or two ahead of time to thaw before cooking. Continue with recipe.
You can also cook the grilled chicken completely ahead of time and store in the refrigerator or freezer for easy lunches or dinners.
Serving: 1g | Calories: 236kcal | Carbohydrates: 2g | Protein: 36g | Fat: 8g