Best 5 Tangy Ranch Grilled Chicken Recipes

TANGY RANCH GRILLED CHICKEN

Steps:

• Mix salad dressing, mustard and sugar. Pour 2/3 c mixture over chicken.
• Marinate Chicken in refrigerator 30 minutes or up to 3 hours.
• Grill chicken on greased rack over medium heat for 15 minutes or until done. Serve chicken with remaining mustard mixture.
• Tip: Boneless pork chops can be substituted.

SPICY RANCH GRILLED CHICKEN

Steps:

• 1. Wash chicken and pat dry.
• 2. Into big plastic bowl, mix chicken with salt, garlic and curry. The add the rest of the ingredients. Mix well. This will smell amazing but don't eat it yet; this is still raw chicken, so contain yourself.
• 3. Marinade this overnight.
• 4. Take chicken out and let sit at ROOM temp for about an hour (don't let it sit outside in the heat for an hour before grilling).
• 5. Heat grill to 500*. Sear chicken for about 4-5 minutes on each side. The turn off burners directly under chicken (don't turn off all burners). Or, move chicken to the side of the grill and leave burners on the other side. Make sure grill stays above 400*.
• 6. Let chicken sit this way on indirect heat, flipping once or twice, for about 35 minutes until juices run clear. (everyone's grill is different, so just make sure juices are clear and its not pink in the middle).

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP

Steps:

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• Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

RANCH GRILLED CHICKEN

Steps:

• Pound chicken breasts out to a uniform 1/2 inch thickness.
• Combine dry Ranch mix with fresh garlic, lemon juice, water and vegetable oil in a large plastic bag. Chill and marinate for 10-30 minutes.
• Before heating of the grill, allow to sit at room temperature for 10 minutes.
• Heat grill to medium-high heat. Spray with grill approved cooking spray and place chicken directly over heat. Cook for 5-7 minutes on each side, or until done. Since the sizes of chicken varies greatly, so will the cooking times.
• Remove and allow to rest for 5 minutes before serving.
• If you've tried this recipe, come back and let us know how it was!

FRENCH'S TANGY RANCH CHICKEN (BAKED OR STIR-FRY)

Steps:

• Mix ranch, mustard and brown sugar. Reserve 1/2 c of sauce.
• With the reserved 1/2 c sauce, heat in a saucepan over Medium heat, stirring slowly, but constantly until it starts to get bubbly. Remove from heat. (This wasn't on the French's site but I always do it to get the brown sugar to blend into the recipe a little better. Use your own judgment.)
• Coat chicken with remaining, uncooked sauce in a 3 qt baking dish.
• Bake chicken at 350 for 30 minutes or until juices are no longer pink. Serve with cooked sauce.
• STIR FRY INSTRUCTIONS:.
• Mix the sauce ingredients the same but do not heat them.
• Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink.
• Add the sauce and heat until bubbly.
• Serve over already cooked veggies and rice. (You may hold the sauce in pan over lowest heat setting on your stove while making the veggies and rice, just make sure you stir it occasionally.).