Buffalo Ranch Grilled Chicken

Grilled ranch chicken breasts on platter.

Buffalo Ranch Grilled Chicken

Love to make this grilled chicken when I have a half empty bottle of buffalo sauce lurking in the fridge! It's a great way to use it up and it's not too spicy for the kids to enjoy it. The combo of flavors is a classic and goes great on grilled chicken.

Course Main Course

Cuisine American

Diet Diabetic

Prep Time 5

Cook Time 15

Marinating Time 30

Total Time 50

Servings

Calories 422kcal

Author Karly Campbell

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.

Notes

You can easily make this more or less spicy by using different varieties and amounts of hot sauce. I find that Frank’s buffalo sauce makes for a nicely flavored chicken without being overwhelmingly spicy. For more heat, Frank’s hot sauce will have more of a kick.

You can use any cut of chicken you like here, just adjust the cook time.

For boneless breasts, I like to pound the chicken out to an even thickness, so that everything cooks evenly. You can also slice larger breasts into thinner pieces.

I love a good dip situation and usually will mix together extra ranch and buffalo sauce to make a quick dipping sauce. Do NOT use leftover marinade for this. Any excess marinade should be discarded.

Nutrition