|Boneless skinless chicken breasts/Skinless, boneless chicken thighs||6|
|Ranch salad dressing||8 Ounce (1 Cup, Creamy)|
1. Arrange chicken in a single layer in a shallow 2-quart baking dish. Pour dressing over chicken and turn to coat completely. Cover and let stand 30 minutes at room temperature or refrigerate up to 6 hours.
2. Prepare a medium-hot fire in a barbecue grill. Coat grill rack with a non- stick cooking spray. Remove chicken from marinade but do not pat dry. Grill, turning once or twice, until chicken is white throughout, 12 to 15 minutes.