To make marinade, whisk together the buttermilk, pickle juice, ranch seasoning, and olive oil.
Poke chicken all over with a fork. Place the chicken in a dish or zip top bag and pour the marinade over the chicken to cover completely. Refrigerate for up to 4 hours, with a minimum of 30 minutes.
Heat the grill to medium heat and brush with oil to prevent sticking. Place chicken on the grill and cook for 4-6 minutes per side with the cover closed, depending on thickness. Cook to an internal temperature of 165˚F.
Once done, remove chicken from grill and allow to rest for 5 minutes. Then serve warm. Enjoy!
You can butterfly the chicken, or use chicken tenderloins in lieu of full chicken breasts to help the chicken cook more quickly.
Other cuts of chicken such as chicken thighs, wings, etc. may be used with this recipe. Cooking time may vary.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.