Chipotle Ranch Chicken

A flavorful and versatile dish combining juicy marinated chicken with a creamy chipotle ranch sauce, perfect for any gathering.

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Prep Time 15

Cook Time 12

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Southwestern

Calories: 350

For the Marinade

1.5 lbs boneless skinless chicken breast Choose organic if possible for the best flavor.
3/4 cup nonfat plain Greek yogurt For creaminess; feel free to use a dairy-free alternative if needed.
1/4 cup light mayonnaise Adds richness; swap with vegan mayo for a healthier twist.
1 tsp apple cider vinegar Use organic for a tangy kick.
1 canned chipotle pepper in adobo sauce Adjust the quantity based on your heat preference.
3 tbsp ranch seasoning Use a high-quality brand like Hidden Valley for maximum flavor.

Preparation

Start by cutting the chicken breasts in half horizontally; this helps them cook evenly, resulting in juicy perfection.
In a blender, combine Greek yogurt, chipotle peppers, apple cider vinegar, and ranch seasoning. Blend until smooth and creamy.
Place the chicken halves in a shallow dish and pour half of the chipotle ranch sauce over, ensuring each piece is well-coated. Cover and let marinate for at least 1 hour (ideally 4-8 hours) in the refrigerator for maximum flavor infusion.
After marinating, reserve the remaining sauce to drizzle on the cooked chicken.
Preheat a grill pan or outdoor grill to medium-high heat.

Cooking

Remove the chicken from the marinade, allowing excess to drip off. Grill for about 4-6 minutes on each side, or until the chicken is fully cooked (internal temperature of 165°F).
Once done, drizzle the remaining chipotle ranch sauce over the chicken and serve with extra sauce on the side for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Marinate the chicken overnight for deeper flavor.