Spicy Ranch Chicken

🇺🇸 United States

Servings: 4 servings Total: 45 minutes

Ingredients

Zest and juice of 1 lemon
1½ cups plain whole-milk yogurt
½ cup mayonnaise
2 Tbsp dried dill
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp hot sauce
2 tsp freshly ground pepper
2 tsp sugar
2½ tsp kosher salt (Diamond Crystal), divided, plus more (or 1½ tsp Morton kosher salt)
2 lb thin-sliced skinless, boneless chicken breasts
Vegetable oil, for grill
Chopped chives and/or dill, for serving (optional)

In a large bowl, whisk together lemon zest and juice, yogurt, mayonnaise, dried dill, garlic powder, onion powder, hot sauce, pepper, sugar, and 1 tsp kosher salt until smooth.
Measure out ½ cup of the dressing and set aside for serving.
If using regular chicken breasts, slice each horizontally into two thin cutlets.
Add chicken and remaining 1½ tsp kosher salt to the bowl with the remaining dressing; toss to coat evenly.
Cover and let marinate at least 30 minutes, up to 12 hours (refrigerate if marinating longer than 30 minutes).
Prepare a grill for medium-high indirect heat and lightly oil the grate.
Remove chicken from marinade, letting excess drip off, and grill over direct heat about 4 minutes until dark grill marks form.
Flip chicken and continue grilling, moving to indirect heat if browning too quickly, about 3 more minutes until cooked through.
Transfer chicken to a cutting board and season with more salt if needed.
Slice each cutlet crosswise into 3-4 pieces.
Spread reserved dressing on a platter, arrange chicken on top, and garnish with chopped chives and/or dill if desired.