A lot of the time the success of grilled chicken has so much to do with the process of marinating the chicken before putting it on the hot grill. When you build a solid marinade, you will have the most flavor packed juiciest piece of chicken. This super simple recipe for Ranch Grilled Chicken is onr you want to file away for any time you need a quick weeknight protien ready in a short time.
This recipe for grilled chicken is amazing both hot or cold. If you are needing some grilled chicken for a quick taco or as a main for a side of pasta or rice – this one works. Maybe you want to make a grilled chicken wrap or have some grilled chicken for an entree salad? This recipe is perfect. If you are wanting to serve it cold, just make sure you let it rest for at least 10 minutes before placing it in an airtight container and then placing it in the fridge. I would suggest waiting to cut it until you are ready to serve it.
Substitutes and Variations:
I have included my recipe for ranch seasoning at the bottom of the recipe. If you have a bottle of the store bought ranch powder that will work too, or even the smaller packets. I like to make a triple batch of my recipe and just keep it in a mason jar with a teaspoon in it. I use it quite often in sauces and marinades.
Suggestions for Sides:
This goes really well with a mac and cheese or my Cheesy Garlic Pasta, which a one pan creamy delight. You could also serve it with some butter rice and green beans or maybe a loaded baked potato. Youc ould put it on a sandwich, in a wrap, on a salad, on a pizza….I feel like Dr. Suess.
Tools that may make this recipe easier:
Obviousy some sort of grilling aparatus is needed for this recipe. You can use charcoal, propane or pellet – just make sure to adjust the grilling time to your perferred method. You can also use a grill pan on your stove top.
Now Let’s Get Cookin’!
Ranch Grilled Chicken
Ingredients
- 8 Chicken Thighs boneless, skinless
- ⅓ cup Oil
- 1 cup Chicken Broth
- 1 tbsp Ranch Seasoning see recipe below or store-bought
- 1 tsp Salt
- ½ tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Parsley
- ½ tsp Pepper
Instructions
- In a gallon sized-zipper bag, add all ingredients EXCEPT chicken. Mix around until fully incorporated then add Chicken and seal bag. Place in refrigerator to marinade for at least 30 minutes (up to 24 hours).
- Preheat grill or grill pan to medium-high. Once hot, place chicken thighs on grill, reserve marinade. Brush each piece with marinade and cook for 10 minutes. Flip each piece. Cook another 10-12 minutes or until the thickest part of the chicken reaches 165degF internally. Discard remaining marinade.
- Remove chicken from grill to a cutting board. Let rest for 5 minutes before serving whole or slicing on the diagonal.
Notes
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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I think BBQ season has come to an end here in the UK but I’m pinning this ready for next summer, it looks SO good. Thank you for sharing with us at Handmade Monday 🙂
You can make thesse on a grill pan inside if you want to enjoy the flavors all year around
Hi there Estelle, Just popping in quickly. Huge congrats, you have been nominated as the blogger of the month