Spicy ranch chicken

Grilled chicken marinated in a spicy yogurt ranch sauce, served with a creamy sauce.

Ingredients

  • 1 citron Lemon zest and juice
  • 360 ml Whole-milk plain yogurt
  • 120 ml Mayonnaise
  • 2 tbsp Dried dill
  • 2 tbsp Garlic powder
  • 2 tbsp Onion powder
  • 1 tbsp Hot sauce (such as Frank's RedHot)
  • 2 tsp Freshly ground black pepper
  • 2 tsp Sugar
  • 2 1/2 tsp Kosher salt (Diamond Crystal or Morton), divided
  • 900 g Skinless, boneless chicken breasts, thinly sliced (or cutlets)
  • 1 tbsp Vegetable oil (for the grill)
  • 2 tbsp Chopped chives and/or dill (optional)

Method

  1. Zest and juice the lemon. In a large bowl, whisk the zest, juice, yogurt, mayonnaise, dried dill, garlic powder, onion powder, hot sauce, pepper, sugar and the first amount of salt (1 tsp Diamond Crystal or ½ tsp Morton) until smooth. Reserve ½ cup of this sauce for serving.
  2. If using whole chicken breasts, slice them horizontally in half into thin cutlets. Otherwise, use pre-sliced cutlets.
  3. Add the chicken cutlets and the remaining salt (1½ tsp Diamond Crystal or 1 tsp Morton) to the bowl with the unreserved sauce. Toss to coat well.
  4. Cover and let marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator if marinating longer.
  5. Prepare the grill for indirect cooking over medium-high heat (for a gas grill, light one or two burners on low; for a charcoal grill, bank most of the coals to one side). Lightly oil the grates with vegetable oil.
  6. Remove the chicken from the marinade, letting the excess drip off. Grill the cutlets on the direct-heat side of the grill until dark grill marks appear, about 4 minutes.
  7. Flip the chicken (the cutlets should release easily; use a spatula if necessary) and continue cooking, moving to the indirect side if the chicken browns too quickly, until cooked through, about 3 minutes. Transfer to a cutting board; salt lightly if necessary.
  8. Cut each cutlet crosswise into 3 or 4 pieces. Spread the reserved sauce on a serving platter. Arrange the chicken pieces on the sauce. Sprinkle with chopped dill and/or chives if desired.

Nutrition

Per serving

Energy
612.7 kcal
Protein
56.73 g
Carbohydrate
10.4 g
Fat
38.09 g
Fibre
1.21 g
Calcium
155.06 mg
Iron
0.86 mg
Magnesium
10.19 mg
Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.