INGREDIENTS

4 chicken breasts

1 (12 ounce) containers buttermilk ranch dressing

1 lemon, juice and zest of

2 garlic cloves, minced

1/4 cup extra virgin olive oil or coconut oil 

1/2 teaspoon fresh ground pepper

2 tablespoons fresh savory, chopped ( or other fresh herb)

DIRECTIONS

1. In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.

3. Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.

4. Preheat grill and when well heated, reduce to low.

5. Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.

Recipe adapted from Food.com