Place the chicken breasts in a gallon zip-top bag or between two pieces of plastic wrap and pound to an even thickness so they cook uniformly.
In a mixing bowl, whisk together the olive oil, ranch dressing, buffalo wing sauce, Worcestershire sauce, and minced garlic until combined.
Pour the marinade into the bag with the chicken (or add the chicken to the bowl), seal, and gently massage to coat all pieces evenly.
Refrigerate and let the chicken marinate for at least 4 hours or up to overnight for best flavor.
Preheat a grill or a cast iron grill pan over medium-high heat and oil the grates or pan lightly.
Remove the chicken from the marinade, letting excess drip off, and grill using tongs until cooked through and internal temperature reaches 165°F (about 12–15 minutes total, depending on thickness), flipping once halfway.
Transfer to a plate, let rest a few minutes, then serve.
