Ranch-Marinated Grilled Chicken
This quick and simple marinade might just result in the best grilled chicken we've ever tasted. We like to make our own Ranch dressing, but it's not a requirement. What IS a requirement is to make a lot, because it's going to go fast.
Servings: 4 people
Ingredients
- 1/2 cup Ranch dressing, homemade if possible*
- 1 1/2 tablespoons smooth dijon mustard
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons Worcestershire sauce
- 1-2 teaspoons Sambal Oelek or your favorite hot sauce
- 2 teaspoons sugar
- 2 garlic cloves grated or minced
- 2 pounds boneless skinless chicken thighs or breasts
Instructions
- In a large bowl, mix together the marinade ingredients until fully combined. Set aside 1/4 cup of marinade in a small jar or bowl and refrigerate.
- If using chicken breasts, cut in half lengthwise, making two thinner cutlets and pound gently to make them even (thighs can be left as is). Add chicken and toss in the bowl with the marinade, making sure every piece is coated. Cover with plastic wrap (or transfer to a sealable plastic bag) and refrigerate for at least 30 minutes, though best if left overnight.
- Prepare a grill for high heat and take the chicken out of the refrigerator. When grill is hot, brush and oil grill grates. Grill chicken until well browned on one side (chicken should release pretty easily from the grill, with little pulling), about 5 minutes. Flip chicken and brush top with reserved marinade. Continue grilling until cooked through and brown in spots, about 4 to 5 minutes longer, depending on how hot your grill gets. If using a thermometer, breasts are done when about 150°F (66°C), thighs are best when cooked to about 170°F (77°C).
- Transfer chicken a platter, cover loosely with foil and let chicken rest for 5 minutes before serving. We like to serve Grilled Ranch-Marinated Chicken with a fresh garden salad, topped with homemade Garlic Croutons and extra Ranch Dressing on the side.
Notes
Chicken can also be broiled or roasted in the oven. Place chicken on a sheet tray and broil on high (or roast in a 425ºF oven) until golden brown and cooked through, flipping halfway through. Chicken should take about 5 to 7 minutes a side, depending on thickness.
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