With just five simple ingredients, this Grilled Garlic Ranch Chicken couldn’t be easier. It’s tender, juicy and insanely delicious. The quick and simple marinade is packed with flavor and makes the best grilled chicken.

I know I’ve said it so many times before, but grilling is one of my favorite things about summer. Grilled hamburgers, chicken, kabobs, pizzas, etc. Everything seems to taste better when it’s grilled. I’m not a master griller by any means, but I’m working on it.

This Grilled Garlic Ranch Chicken is going to be a staple at our house this summer. It’s packed with so much flavor, it’s tender, juicy and ridiculously good!

The other night I served this chicken along side some fettuccine with butter and cheese and honestly, it was one of THE BEST meals I’ve ever eaten. I don’t think I’ve seen Parker inhale something so quickly in a long time. He keeps asking me to make that same meal again. Coming from Parker, it kind of makes me like I’m slightly amazing in the kitchen (lol).

This chicken is amazing fresh off the grill and it’s also equally as good eaten cold. Really, it is. If you have any left over, I highly suggest tossing some in a salad, it’s delicious!

With only 5 basic ingredients (ok, 6 if you count the water), the marinade comes together in no time at all. Make sure you let your chicken marinate at least 4 hours and even up to overnight.

DO I HAVE TO GRILL THIS CHICKEN?

No you don’t have to, but it’s our favorite way to eat this chicken. With it finally being warm outside, I use my grill as often as I can. But if you don’t have a grill or want to cook it in your oven or on your stovetop, you certainly can. Here’s how . . .

OVEN: Preheat your oven to 400 degrees. Remove the chicken from the marinade and place it in a baking dish that has been sprayed or on a lined baking sheet. Bake for 20 to 25 minutes or until juices run clear.

STOVETOP: Heat 2 tablespoons oil in a 10-inch or larger skillet (cast iron is a great option) over medium-high heat until shimmering, about 3 minutes. Place the chicken in the hot pan and cook for 5 to 7 minutes without moving chicken. Using a spatula, flip the chicken breasts over and add about 1 tablespoon of butter in the center of the pan. Give the pan a gentle swirl to distribute the melting butter. Cook about 6 to 7 more minutes or until they reach an internal temperature of 165°F.

TIPS FOR MAKING THIS CHICKEN . . .

Make sure you let this chicken marinate at least 4 hours, the longer it marinates, the better the flavor.
Use the dry ranch dressing mix, not ranch salad dressing that is already made.
Letting the chicken rest after you grill it is key here. This is what will give you juicy, moist chicken, so please don’t skip this step.
Don’t over cook your chicken. Who likes dried chicken? If it’s overcooked, even letting it rest like in the step above, it will be on the dry side.
This chicken is so good tossed in salads, you may want to grill a few extra pieces to cut up and keep in the fridge for a couple days.

SIMILAR RECIPES YOU MIGHT LIKE:

ULTIMATE CHICKEN MARINADE

GRILLED HONEY LIME CHICKEN

SANTA MARIA CHICKEN

CURRY CHICKEN SKEWERS

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Ingredients

1 pkg. (3 tablespoons) Ranch dressing mix
1 tablespoon garlic salt
½ teaspoon black pepper
1/4 cup olive oil
1 tablespoon lemon juice
1/4 cup water
4 to 5 boneless skinless chicken breasts

Instructions

In a small bowl, whisk together the Ranch dressing mix, garlic salt, pepper, olive oil, lemon juice and water.
Place chicken breasts in a large Ziploc bag and pour marinade over them. Seal bag and refrigerate at least 4 hours or up to 24 hours.
Remove the chicken from the bag and discard the marinade.
Grill the chicken about 8 to 10 minutes on each side or until juices run clear. Remove the chicken from the grill and place on a plate or platter. Cover with foil and let chicken rest for 5 to 7 minutes before serving.

Notes

I know 1 tablespoon of garlic salt might seem like a lot and that it will make the chicken too salty. Don’t worry, it doesn’t. I wondered the same thing the first time I made this, but went ahead with the way original recipe was written and we loved it. If you think it might be too salty for you, cut back to 1/2 or 3/4 tablespoon the first time you make this and see how you like it. You can adjust accordingly the next time you make it.

Recipe Source: Adapted slightly from Heather Likes Food