Not too many ingredients bring a huge punch of flavor like chipotle peppers in adobo sauce. This is one reason Chipotle Ranch Grilled Chicken has so few ingredients.
A simple and tasty meal all cooked on the grill if you add some corn on the cob.
Brush the corn with olive oil, kosher salt, and pepper.
And the cook time on the grill is the same 🙂
How to Make Chipotle Ranch Grilled Chicken
The sauce and marinade for the chicken was just ranch dressing, a packet of dry ranch seasoning, and a can of chipotle peppers.
Put a cup of ranch, dry ranch packet, and half the can of peppers in a food processor or blender.
Pulse a few times and taste.
Add more peppers if it’s within your level of spice preference.
I ended up adding the whole can, but we are pretty much spice lovers in our house.
Stir in some kosher salt and pepper to this mixture when it’s perfectly perfect for you.
Put 6 to 8 boneless, skinless chicken thighs in a gallon size plastic bag with half of the chipotle ranch.
Massage the bag until the chicken is coated.
I love boneless chicken thighs so much, but you can easily use chicken breasts instead.
Marinate in the fridge for at least an hour, or you can marinate overnight.
Store the remaining sauce in the fridge and save for dipping at dinner.
Heat your grill to medium high heat.
Once preheated put the chicken (and corn if making that too) on the grill for 4 to 5 minutes per side.
That is one beautiful sight right there 🙂
Charred chicken and perfectly cooked corn with not one dirty dish!
I purposely move the chicken to the hottest part of my grill to get those amazing grill marks…my favorite part of grilling.
Serve Chipotle Ranch Grilled Chicken with the leftover sauce for dipping!
Heck, we even brushed the sauce on our corn, made it very similar to Mexican Street Corn with extra spice from the chipotle peppers.
If you have some chicken and corn leftover, make some meal prep salads for lunch the next day.
The chipotle ranch was the perfect dressing.
If you like Chipotle Ranch Grilled Chicken, also try…
Join my Facebook GROUP connected to my new website IfYouGiveAGirlAGrill.com to share pictures of your own recipe creations, ask grilling and smoking questions, share your outdoor cooking tips and tricks, learn new recipes, and have fun interacting with fellow foodies!
Chipotle Ranch Grilled Chicken
Chipotle Ranch Grilled Chicken has a simple marinade that is big on flavor, add as much or little chipotle peppers based on spice preference
- 1 cup ranch dressing
- 1 packet dry ranch seasoning
- 1 7 oz can chipotle in adobo sauce
- kosher salt, pepper
- 6 to 8 boneless, skinless chicken thighs (or breasts)
Put the ranch dressing, ranch seasoning, half of the chipotle in adobo sauce (or add more or less according to spice preference), kosher salt, and pepper to a blender or food processor. Blend until evenly mixed.
Note: I started with half the can of chipotle peppers in adobo and tasted, then added more.
Put the chicken in a gallon size plastic bag and add half of the chipotle ranch mixture. Massage the bag until the chicken is coated. Marinate in the fridge an hour or over night. Store the remaining chipotle ranch in a container in the fridge.
When ready to make the chicken, preheat the grill to medium high. Grill the chicken 4 to 5 minutes per side.
Serve the chicken with the remaining chipotle ranch for dipping.