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Ranch Grilled Chicken

This ranch grilled chicken comes out so juicy and flavorful! Serve with extra ranch on the side for dipping!
Course Dinner
Cuisine American
Keyword low carb grilled chicken, ranch grilled chicken
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 494kcal
Author Karly Campbell

Equipment

Ingredients

  • ½ cup ranch dressing
  • ½ cup avocado oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped parsley
  • 1 teaspoon hot sauce
  • 1 teaspoon salt
  • 3 pounds boneless, skinless chicken breasts

Instructions

  • Add everything but the chicken to a mixing bowl and whisk well to combine.
  • Add the chicken breasts to a 9x13 baking dish or gallon zip top bag and add the marinade. Stir well to coat the chicken.
  • Marinate the chicken in the refrigerator for at least 30 minutes and up to 8 hours. The longer the chicken marinates, the more flavorful it will be.
  • Heat the grill to a medium heat.
  • Remove the chicken from the marinade, letting much of it drip off the chicken, and add it to the hot grill.
  • Grill for 5-10 minutes per side, until cooked through, depending on the thickness of your chicken.

Notes

Olive oil works well in place of avocado oil, if that's what you have on hand.
This recipe is also good with chicken thighs.
Serve with extra ranch for dipping, if desired.

Nutrition

Serving: 1piece | Calories: 494kcal | Carbohydrates: 4g | Protein: 71g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 198mg | Sodium: 789mg | Fiber: 1g | Sugar: 2g | Net Carbs: 3g