Spicy Ranch Chicken Recipe | Epicurious

This spicy ranch chicken recipe uses a homemade yogurt-based dressing as both tangy marinade and creamy finishing sauce for juicy grilled chicken breasts. The magic lies in dried dill, one of the very few dried herbs that are just as good, if not better, than their fresh counterparts (fenugreek and oregano also fall into this camp).

Garlic powder and onion powder round out the dressing, resulting in a fresh, bright, and deeply savory homemade ranch with the nostalgic flavor of bottled versions, but better. Double or quadruple the dry ingredients for your very own ranch seasoning mix to shake over anything and everything.

Tips for making ranch chicken

• Can I marinate the chicken in advance? Yes. The chicken can sit in the marinade at room temperature for up to 30 minutes, or overnight in the refrigerator.
• Can I make ranch chicken without a grill? Yes. Cook the marinated chicken in a grill pan or large cast-iron skillet over medium-high heat until browned and cooked through, about 8 minutes, flipping halfway through cooking. Baking the chicken will dry it out before you develop much color, but you can successfully use your boiler like an upside-down grill. For easy cleanup, cover a baking sheet in foil, broil the chicken on high for about 8 minutes, flipping the meat every 2 minutes, until the internal temperature reaches 165°F.
• Why use yogurt in the marinade? Whole-milk yogurt helps tenderize the chicken while keeping it juicy and flavorful. It also gives the ranch dressing a tangy, creamy texture.
• Can I use bottled ranch dressing or ranch seasoning mix? This recipe recreates the nostalgic flavor of classic ranch dressing while letting you control what goes into it. Bottled dressing will work in a pinch (see which bottled ranch dressing won our taste test here), but the homemade version has a brighter, tangier flavor. We don’t recommend using a seasoning packet since it could make the marinade too salty.
• How spicy is this spicy ranch chicken? The heat level is moderate. If you’d like things spicier, scatter a few thinly sliced wheels of fresh jalapeño (or pickled jalapeño) on top of the cooked chicken. Avoid adding more hot sauce to the marinade—its potent acidity can quickly overtake the other flavors.