Chicken Bbq Ranch Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If very thick, butterfly or gently pound to an even thickness about 1-inch so they cook evenly.

Make marinade

In a medium bowl, whisk together 2 tbs olive oil, 3 tbs BBQ sauce, 3 tbs ranch dressing, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tbs lemon juice until smooth.

Marinate

Place chicken in a shallow dish or zip-top bag and pour the marinade over. Turn to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat grill or oven

If grilling: preheat to medium-high (about 400°F / 200°C). If baking: preheat oven to 425°F (220°C) and line a baking sheet with foil and a wire rack.

Cook chicken

Grill: oil the grates and cook the chicken 5–7 minutes per side, brushing with extra BBQ sauce during the last 2 minutes, until internal temperature reaches 165°F (74°C). Oven: place chicken on the rack and bake 18–22 minutes, brush with extra BBQ sauce for final 3–5 minutes, until 165°F (74°C).

Crisp bacon (if using)

While chicken cooks, crisp bacon in a skillet over medium heat until browned and crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into pieces.

Melt cheese and rest

When chicken reaches 165°F, remove from heat and spoon or brush a thin layer of extra BBQ sauce on each breast. Sprinkle about 1/4 cup shredded cheddar over each piece. Cover loosely with foil and let rest 3–5 minutes so the cheese melts and juices redistribute.

Assemble

Top each chicken breast with chopped bacon, a drizzle of extra ranch (about 1/2 tbs per piece), sliced green onions, and chopped cilantro or parsley.

Serve

Serve chicken on toasted buns for sandwiches or over a bed of mixed salad greens. Provide extra BBQ sauce and ranch on the side for additional dipping or drizzling.