Bbq Ranch Recipe

Prepare and season chicken

Pound or butterfly chicken breasts to an even thickness (~1/2 inch) so they cook evenly. Pat dry with paper towels. Rub olive oil over both sides, then season both sides with salt, black pepper, smoked paprika, and garlic powder.

Preheat grill or pan

Heat an outdoor grill to medium-high (about 400°F / 200°C) or place a heavy skillet / grill pan over medium-high heat and let it get hot for 3–5 minutes.

Cook chicken

Place the seasoned chicken on the grill or hot pan. Cook undisturbed for 4–6 minutes per side depending on thickness. After flipping to the second side and when the chicken is nearly done (internal temperature ~155°F / 68°C), brush the top side with about half of the 1/4 cup barbecue sauce. Cook 1–2 more minutes until the glaze sets and the internal temperature reaches 165°F (74°C). Remove from heat and rest 5 minutes before slicing thinly across the grain.

While the chicken rests, prepare the salad: wash and dry the lettuce and tear or chop into bite-sized pieces to yield about 4 cups. Core the tomato and cut into wedges or 1/2-inch dice. Thinly slice the red onion if using. Place lettuce in a large bowl or on serving plates. Arrange tomato and onion over the greens, and sprinkle shredded cheddar over the top if desired.

Toss or drizzle: If you prefer the ranch fully tossed into the salad, combine the 1/2 cup ranch with 1 tsp lemon juice (optional) and toss with the lettuce and vegetables. Alternatively, drizzle ranch over plated salads.

Assemble and garnish: Lay the sliced, glazed grilled chicken over the dressed greens. Drizzle the extra 2 tablespoons barbecue sauce in a thin zigzag over the chicken and salad for extra BBQ flavor. Sprinkle chopped cilantro or parsley if using. Taste and adjust seasoning with a little extra salt, pepper, or ranch as preferred.