Oh, you guys! Is there anything better than getting that perfect char on chicken breasts when the weather finally gets nice? I swear, summer grilling season is always hectic, so I look for recipes that deliver massive flavor without needing me to babysit the grill for an hour. And seriously, I hit the jackpot with this BBQ Ranch Grilled Chicken Recipe.
It sounds like a mashup, right? But trust me, the smoky punch of barbecue hits just perfectly against that savory, herbaceous coolness from the ranch seasoning. It’s my new go-to weeknight fix! The key, and I learned this the hard way, is giving that marinade just the right amount of time—not too short, or it’s bland, but don’t walk away for three days! We are aiming for tender, juicy chicken every single time.
Why This Bbq Ranch Grilled Chicken Recipe Works So Well
Honestly, I keep this recipe tucked away for those evenings when I get home late but still crave something truly satisfying off the grill. It’s just magic! Why change what isn’t broken? This combination hits that sweet spot every time you make it. You get that familiar, smoky BBQ goodness blending beautifully with that creamy ranch flavor profile.
It’s the flavor giant that punches way above its weight class in terms of effort. You’ll be amazed at how much flavor we pack in using just a few pantry staples. If you’re looking for a go-to for your summer cookouts, or just wanting a delicious grilled dinner tonight, this is it.
- Simple ingredients that you probably already have on hand.
- Huge flavor payoff—seriously, ranch and BBQ are best friends!
- It’s the perfect thing to satisfy that grilling itch without a huge commitment.
- The total time commitment is incredibly low, meaning dinner is fast.
Quick Prep Time for Your Bbq Ranch Grilled Chicken Recipe
I love that I can whip up the marinade mixture in about ten minutes flat. That’s right, only 10 minutes of prep time, tops! You coat the chicken, let it chill while you clean up the measuring spoons, and then you’re ready to hit the grates. It’s speed cooking without sacrificing that homemade taste.
Ingredients Needed for the Bbq Ranch Grilled Chicken Recipe
You don’t need much specialized gear or a trip to the fancy grocery store for this one, which is why I love it! Seriously, digging through my pantry usually yields everything I need for this delicious dinner. We only need four heavy hitters for this flavor explosion. Make sure you grab that full packet of ranch seasoning, because that’s where all the herby goodness lives!
You can check out my tips for other creamy mixes over on my Ranch Taco Salad post, but for the chicken, stick to the list:
- Four boneless, skinless chicken breasts (we need that blank canvas!)
- Half a cup of your favorite barbecue sauce—use the one you already love.
- One standard 1-ounce packet of dry ranch seasoning mix.
- Two tablespoons of good old olive oil for the grates.
Mastering the Marinade: Key to the Bbq Ranch Grilled Chicken Recipe
This is where the magic really happens, folks! You mix that tangy BBQ sauce with the savory ranch powder—it smells incredible as soon as they combine. Marinating isn’t just about hanging out; it’s essential for getting flavor deep into the chicken fibers, which keeps them moist when they hit that high heat. If you skip this step, you’re just getting flavor on the surface, and that’s boring!
Now, here’s a big tip based on what I’ve learned over the years watching my marinades sometimes go weird: Don’t let the chicken sit for too long. BBQ sauce has acids and salt, and if you leave boneless breasts soaking for more than about four hours, they start getting this creepy, mushy texture. Keep it short and sweet, maybe 30 minutes minimum, definitely under four hours. That’s the sweet spot for maximum flavor infusion without ruining the texture.
Expert Tip for Flavor Depth in Your Bbq Ranch Grilled Chicken Recipe
You absolutely cannot skip reserving half of that amazing sauce mixture before you pour the first half onto the raw chicken. Seriously! You’ll brush it on during the last couple of minutes of grilling. Why? Because any marinade that touched the raw chicken has to go straight into the trash for safety reasons. By reserving sauce, you get that fresh, intense BBQ-Ranch flavor coating right at the end, which caramelizes beautifully on the grill without contaminating your cooked meat. It makes all the difference.
Step-by-Step Instructions for Your Bbq Ranch Grilled Chicken Recipe
Time to fire up the grill! This part moves fast, so make sure your chicken is marinated and waiting patiently. You don’t want to rush the high heat stage. First things first: get that grill screaming hot—we’re aiming for medium-high heat. Once it’s hot, grab a balled-up paper towel dipped in a little oil and use tongs to rub down those grates really well. This simple trick stops sticking, which is key when you’ve got sugary BBQ sauce involved!
Take the chicken out of the marinade—and remember, toss that leftover marinade! Lightly brush the chicken breasts themselves with a little olive oil, just to give the surface something to grip onto and prevent the sauce from burning instantly. Lay the chicken down carefully. Now, we cook! We’re looking for about 6 to 8 minutes on the first side here. Don’t touch it! Let that grate mark develop.
Flip them gently. Cook the second side for another 6 to 8 minutes. This is where you need your meat thermometer! You are aiming for an internal temperature of 165 degrees Fahrenheit. Right near the end, in those last two minutes, brush on that reserved, fresh BBQ Ranch sauce mixture. That final little baste caramelizes perfectly without burning.
Grill Temperature and Internal Doneness for Bbq Ranch Grilled Chicken Recipe
I can’t stress this enough: medium-high heat is your friend here. Too low, and the chicken steams; too high, and the outside burns before the inside hits safety temp. We absolutely must hit that 165°F internal reading for food safety, especially with chicken being such a high-protein meat. If you pull them off too early, you risk things you just don’t want to deal with. Use that thermometer, folks; it saves so many headaches and gives you total confidence in your food!
The Importance of Resting the Bbq Ranch Grilled Chicken
Okay, they are off the grill, they smell incredible, and you are hungry—I get it! But hold on for just five more minutes! Seriously, this tiny break makes a huge difference in the final texture. When chicken cooks, all those juices rush to the center. If you cut into it immediately, all that beautiful moisture just floods out onto your plate, leaving you with dry chicken.
Resting lets those juices flow back into the meat fibers. It’s like letting the water settle after a busy day. This results in a steak that is way more tender and juicy than if you’d sliced it up immediately. If you are serving these alongside something like my recipe for Garlic Butter Veggies, five minutes is plenty of time for you to plate everything up, too!
Ingredient Notes and Substitutions for Bbq Ranch Grilled Chicken
I get asked all the time if chicken breasts are required for this recipe, and the answer is no! If you prefer dark meat, go right ahead and use big, beautiful chicken thighs. Thighs are way more forgiving on the grill, which is a bonus if you’re new to grilling or distracted by the kids. Just remember, because thighs are a bit thicker and fattier, they will need a few extra minutes on the heat to get to that safe temperature.
If you’re using thighs, plan on adding another 4 to 5 minutes per side, give or take, depending on how thick they are when you buy them. You need to check that internal temp just like with the breasts!
Here’s a little trick I do sometimes when I want extra zing: Before I even toss the chicken in the initial BBQ Ranch marinade, I sprinkle just a pinch of that dry ranch seasoning right onto the raw meat. It gives the crust an extra layer of savory flavor before the main sauce even hits it. You can see how I use thighs in my baked chicken thigh recipe notes, too—it works well there!
Serving Suggestions for Your Flavorful Bbq Ranch Grilled Chicken Recipe
So, you’ve got this magnificent, perfectly grilled chicken—smoky, a little tangy, and creamy with that ranch kick. What goes best next to it? You want something that can stand up to those big flavors! I usually lean towards summery classics that are easy to make while the grill is still hot.
Corn on the cob is an absolute must, especially if you’re already grilling! You have to try my recipe for Firecracker Grilled Corn—it adds a little heat that complements the cool ranch beautifully. Otherwise, a big bowl of creamy potato salad or even just a super crisp green salad topped with some homemade ranch dressing makes a fantastic, light sidekick to this hearty chicken.
Storage and Reheating Instructions for Leftover Bbq Ranch Grilled Chicken
I always hope for leftovers because this chicken is great cold the next day, but if you need to reheat it, we have to be gentle! Leftovers must be stored in an airtight container in the fridge. They should be good for about three to four days. Don’t just toss them in the microwave naked, though!
To bring them back to life without turning them into flavorless cardboard, slice the chicken first. Then, heat it gently in a pan with just a teaspoon of water or chicken broth, or use the microwave on low power with a damp paper towel draped over the top. That steam is your best friend for keeping the moisture locked in!
Frequently Asked Questions About the Bbq Ranch Grilled Chicken Recipe
It’s always normal to have questions when you’re trying a new flavor combo like this! Grilling can be tricky sometimes, especially getting chicken just right. Here are the most common things folks ask me about making this fantastic dinner perfectly.
Can I make this Bbq Ranch Grilled Chicken Recipe in the oven?
Oh yes, absolutely! If the rain is coming down or you just don’t feel like firing up the outdoor grill, the oven works great. You’ll want to preheat it to about 400 degrees Fahrenheit. You can bake the chicken directly on a foil-lined baking sheet—no need to oil it since we are skipping the grates. Bake them for about 18 to 22 minutes, checking that internal temp. Baste them with that reserved sauce mixture during the last 5 minutes of baking. Easy peasy!
What type of BBQ sauce works best?
This is a great point! Since the ranch is creamy and herbaceous, you want your BBQ sauce to really sing. I find that standard, slightly sweet Kansas City style sauces work the very best here. Avoid the really thin, vinegary Carolina-style sauces, because they sometimes just run right off the chicken without creating that nice sticky glaze when they cook down. You want something reasonably thick that clings!
My chicken breasts keep drying out before I can baste them. What am I doing wrong?
That’s usually a heat issue, sweets! When chicken breasts look dry, it means they cooked a little too long, or your heat was too high. Remember, we cook them 6 to 8 minutes per side, but if your grill runs super hot, check the temp early—say, at 5 minutes per side. You reserve that sauce for the very end *precisely* so that the sugar doesn’t burn before the chicken is done. If you’re finding they aren’t quite done when the outside is browning too fast, move them to a cooler (indirect heat) part of the grill to finish cooking through to 165°F. I share more quick dinner secrets over on my easy dinner recipes page!
Nutritional Estimates for Bbq Ranch Grilled Chicken
Okay, so if you’re counting calories or watching your macros like I sometimes have to, here is what we are generally looking at for one serving of this incredible chicken. Now, I want to be super clear: these numbers are estimates, and they will jump around depending on what brand of BBQ sauce you pick up—some are way sweeter than others, of course!
I ran the numbers based on a standard serving size of one chicken breast. It’s fantastic; look at that protein count! It’s a really satisfying meal without packing on too much fat, which is why I labeled it low fat in the recipe card. It’s perfect for making sure you feel full after a long day.
- Serving Size: 1 breast
- Calories: About 320
- Protein: A whopping 40 grams!
- Total Fat: Around 10 grams
- Carbohydrates: Roughly 15 grams
- Saturated Fat: Just 2 grams
See? It proves you can have incredible flavor from the BBQ and ranch without sabotaging your healthy eating goals. Just be mindful of the sauces and seasonings you grab, as those are the sneaky variables!
Print
BBQ Ranch Grilled Chicken
- Total Time: 26 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for grilling chicken breasts coated in BBQ sauce and ranch seasoning.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup barbecue sauce
- 1 packet (1 oz) dry ranch seasoning mix
- 2 tablespoons olive oil
Instructions
- Combine the barbecue sauce and ranch seasoning mix in a small bowl. Mix well.
- Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the sauce mixture over the chicken, ensuring it is coated. Reserve the remaining sauce.
- Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your grill to medium-high heat. Lightly oil the grates.
- Remove the chicken from the marinade and discard the used marinade. Brush the chicken lightly with olive oil.
- Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
- During the last 2 minutes of cooking, brush the chicken with the reserved sauce mixture.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
Notes
- You can substitute chicken thighs for breasts if desired; adjust cooking time as needed.
- For extra flavor, sprinkle a little extra dry ranch seasoning on the chicken before grilling.
- Prep Time: 10 min
- Cook Time: 16 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 breast
- Calories: 320
- Sugar: 12
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 40
- Cholesterol: 105
Keywords: BBQ chicken, ranch chicken, grilled chicken, easy dinner, barbecue