Chipotle Ranch Grilled Chicken
This Chipotle Ranch Grilled Chicken recipe transforms ordinary chicken breasts into juicy, flavorful masterpieces with a smoky, spicy, and creamy marinade. It's a simple and versatile dish perfect for serving as a main course, in salads, tacos, or wraps, guaranteeing a crowd-pleasing meal.
Equipment
- Medium bowl
- Whisk
- Resealable plastic bag or shallow dish
- Grill
- Meat thermometer
- Tongs
- Cutting board
- Knife
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup ranch dressing
- 2-3 chipotle peppers in adobo sauce, finely chopped
- 1-2 tablespoons adobo sauce
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- Non-stick cooking spray
Instructions
- Prepare the Chipotle Peppers: Carefully remove the chipotle peppers from the can and finely chop them.
- Combine the Wet Ingredients: In a medium bowl, whisk together the ranch dressing, adobo sauce, lime juice, and olive oil until smooth.
- Add the Aromatics: Add the minced garlic, chopped chipotle peppers, smoked paprika, and cumin to the bowl. Stir well to combine.
- Season to Perfection: Season the marinade with salt and pepper to taste.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the chipotle ranch marinade over the chicken, ensuring each piece is fully coated.
- Chill Out: Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat the Grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). Make sure the grates are clean and lightly sprayed with non-stick cooking spray.
- Remove Chicken from Marinade: Remove the chicken breasts from the marinade and discard the marinade.
- Grill the Chicken: Place the chicken breasts on the preheated grill. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5-10 minutes before slicing or serving.
- Serve: Serve warm and enjoy.
Notes
For best results, don't marinate the chicken for longer than 4 hours to avoid a mushy texture. Pound the chicken breasts to an even thickness for uniform cooking. To add more heat, include a pinch of cayenne pepper or an extra chipotle pepper. Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months. Reheat gently to avoid overcooking.