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.
(Originally posted May 15, 2019)
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.
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Recipe Source: Adapted slightly from Heather Likes Food