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If you’ve got a bottle of buffalo sauce and ranch lurking in the fridge, you’re halfway to making my Buffalo Ranch Grilled Chicken recipe! Just 4 ingredients for the marinade, a pack of chicken, and a quick cook on the grill to make this super flavorful, juicy grilled chicken.
90s Summer Dinner Vibes
Real big on bringing back those summer dinners that I grew up eating…Dad grilling chicken, Mom boiling corn on the cob, kids running around the backyard like lunatics. Such a vibe.
This summer has been the summer of chicken in my house. We’re throwing chicken breasts on the grill multiple times a week and no one is sick of it yet – mostly because I keep it interesting with various marinades.
My go-to easy chicken marinade (a summer staple), my Mediterranean grilled chicken (so much fresh flavor), and now my buffalo ranch grilled chicken (a little spice, a lot of flavor).
This one feels a little odd when you start mixing it up, because let’s face it – ranch dressing is kind of thick. It seems crazy to throw chicken in there before grilling if you’re used to thinner marinades.
Trust the process though – it works great and it’s a really easy way to pack in some flavor!
The buffalo sauce adds just enough heat to keep things interesting, the ranch keeps the chicken super moist, and the Worcestershire sauce adds a nice, savory depth to it all.
3 Reasons You’ll Love This Recipe
- It uses stuff you already have. Ranch dressing, buffalo sauce, olive oil, and Worcestershire sauce are already sitting in most fridges and pantries. No special trip to the store required.
- The heat level is totally up to you. Swap in a milder or spicier buffalo sauce and make this as tame or as fiery as your family can handle.
- It’s fast. The marinade takes five minutes to mix, and the chicken is ready to eat in under an hour, most of that being hands off marinating time.
Ingredient Notes, Swaps, & Tips:
Buffalo Sauce – I really like Frank’s Buffalo Sauce here, but if you want a spicier version, use what you like. Frank’s Red Hot is more concentrated than the buffalo sauce and will add more kick, if you have that on hand.
Ranch Dressing – I’m not a huge fan of bottled salad dressing, but it works great for marinades! Nothing beats homemade, of course, but a bottle of Hidden Valley keeps this very simple.
Olive Oil – This helps to thin out the marinade a bit and adds some fat to the chicken to keep things moist.
Chicken – I prefer breasts, but this recipe works just as well with other pieces of chicken. Bone-in or boneless work too!
No grill? No problem. This chicken cooks up just as well in a grill pan on the stovetop or under the broiler in your oven. Just watch it closely since broilers can go from done to burnt fast.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Add the buffalo sauce, ranch, olive oil, and Worcestershire sauce to a ziptop bag or large shallow dish and stir to combine.
Place the chicken in the marinade and move it around to coat both sides in the marinade.
Marinate in the fridge for at least 30 minutes and up to 8 hours.
Shake off the excess marinade as you remove the chicken and pop it on a hot grill. Grill for 5-10 minutes per side, until cooked through.
Helpful Tip!
Leftover Marinade:
Do not reuse any leftover marinade. It should be discarded immediately. You can easily mix equal parts of fresh ranch and buffalo sauce to make a dipping sauce.
Serving Ideas:
This chicken is easy to build a whole dinner around. A few of our favorite ways to serve it:
Sliced over rice with steamed broccoli for an easy weeknight bowl
Sliced over a big green salad with extra ranch drizzled on top
Alongside corn on the cob and a scoop of potato salad for a summer cookout plate
Chopped up and tucked into a wrap with lettuce, tomato, and a little extra buffalo sauce
Served whole with celery and carrot sticks and a side of ranch or blue cheese for dipping
More Chicken Favorites:
Buffalo Ranch Grilled Chicken
Ingredients
- ½ cup ranch dressing
- ½ cup buffalo sauce
- 3 tablespoons olive oil
- 2 tablespoons worcestershire sauce
- 1 ½ pounds boneless, skinless chicken breasts
Instructions
- Add the ranch dressing, buffalo sauce, olive oil, and worcestershire sauce to a large shallow dish or a ziptop bag and stir well to combine.
- Place the chicken into the marinade and move it around to coat the chicken in the marinade.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes and up to 8 hours. The longer the chicken marinates, the more flavorful it will be.
- Heat the grill to a medium heat.
- Remove the chicken from the marinade, letting much of it drip off the chicken, and add it to the hot grill.
- Grill for 5-10 minutes per side, until cooked through, depending on the thickness of your chicken.
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