In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, Sriracha, salt, lemon juice, white vinegar, ground black pepper, and white sugar.
Pound chicken breast to an even thickness.
Place chicken in a gallon size ziplock bag, pour marinade over chicken and stir to coat with the marinade.
Cover and refrigerate for at least 8 hours (all day).
Preheat the grill for medium-high heat.
Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
