Chicken Bacon Ranch Recipe

Mix base

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt (or sour cream), and 1/4 cup buttermilk until smooth.

Add herbs & seasonings

Stir in 2 tbsp finely chopped parsley, 1 tbsp finely chopped chives, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp white wine vinegar, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon juice if using. Taste and adjust salt or acidity. Refrigerate at least 30 minutes to let flavors marry (can be made up to 2 days ahead).

Prepare chicken for smoking

Pat the chicken thighs dry with paper towels. Rub with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). Let sit at room temperature for 15 minutes while you preheat the smoker or grill.

Smoke chicken

Preheat smoker or grill to 225-250°F (107-121°C) using wood of choice (apple, hickory, or oak recommended). Place chicken on the smoker skin-side up. Smoke until internal temperature reaches 165°F (74°C), about 60-90 minutes depending on thickness. Remove and let rest 5-10 minutes, then shred or slice into bite-sized pieces.

Cook bacon

While chicken smokes or after it's done, cook 6 slices of thick-cut bacon in a skillet over medium heat until crisp, 6-10 minutes, turning as needed. Transfer bacon to a paper-towel-lined plate and drain. Once cool, chop into 1/2-inch pieces.

Assemble warm topping (optional melt)

If you want a melted-cheese finish (for a pizza, sandwich, or platter), preheat oven to 400°F (200°C). Spread shredded smoked chicken evenly on the desired base (flatbread, pizza dough, or serving dish). Scatter 2 cups shredded mozzarella evenly over the chicken, then sprinkle chopped bacon on top. Bake until cheese is melted and bubbly, about 6-10 minutes. Remove and let rest 2 minutes.

Serve

Drizzle house-made ranch over the chicken and bacon (or serve ranch on the side). Finish with an extra sprinkle of chopped chives or parsley if desired. Serve hot for a melted version or room-temperature for a salad/sandwich topping.

Taste the assembled dish and adjust final seasoning with a pinch of kosher salt or a grind of black pepper if needed. The smoked paprika can be sprinkled lightly over the finished plate for added smoky color.