Instructions

• Place the 4 boneless skinless chicken breasts in a gallon zip-top bag. Seal the bag partially and use a meat mallet or rolling pin to pound the chicken to an even thickness.
• In a bowl, whisk together 1/3 cup olive oil, 1/2 cup bottled ranch dressing, 1/3 cup buffalo wing sauce, 2 Tbsp Worcestershire sauce, and 1 minced garlic clove until well combined.
• Pour the marinade into the bag with the chicken. Seal the bag completely, remove excess air, and massage the bag so the chicken is evenly coated.
• Refrigerate the sealed bag and let the chicken marinate for at least 4 hours or up to overnight.
• When ready to cook, remove the chicken from the refrigerator. Discard the used marinade and pat the chicken dry with paper towels.
• Preheat your grill to medium-high heat. Oil the grates or spray with nonstick spray to prevent sticking.
• Grill the chicken until cooked through, about 12 to 15 minutes total depending on breast size, flipping once halfway through. Cook until the internal temperature reaches 165°F (74°C) or the juices run clear.
• Transfer the chicken to a plate, let rest for 3–5 minutes, then serve.