Ingredients

⅓ cup avocado oil mayo

⅔ cup sour cream

2½ tbsp fresh dill, chopped

2½ tbsp fresh chives, chopped

1 tsp garlic powder

½ tsp white pepper

1 tsp onion powder

1 tsp agave syrup

1½ tsp red wine vinegar

1 lemon (juice of ½ to taste and zest of whole)

Salt, to taste

6-8 chicken thighs, bone-in and skin-on

½ of the ranch dressing made above

¼ cup chipotle mayo

2 pitas, chopped into squares

Olive oil for frying

1 tsp smoked paprika

1 tsp chipotle powder

1 pinch salt

1 container baby gem lettuce, chopped

2 whole scallions, chopped

3 Persian cucumbers, chopped

1 pint cherry tomatoes, chopped

2 radishes, shaved using a mandolin

½ lemon, juice to taste

Instructions

Step 1: About 24 hours before cooking (minimum 2 hours ahead), prepare the ranch dressing. In a bowl, combine avocado oil mayo, sour cream, dill, chives, garlic powder, white pepper, onion powder, agave syrup, red wine vinegar, lemon zest, and juice. Adjust lemon juice and salt to taste. Divide the ranch in half, placing one half in an airtight container in the refrigerator for later use.

Step 2: Pat dry the chicken thighs thoroughly. In a large bowl, mix the chicken with the remaining half of the ranch dressing and the chipotle mayo. Season with additional salt and pepper if desired. Cover tightly and marinate in the refrigerator for 24 hours ideally, at least 2 hours.

Step 3: To prepare the salad, heat olive oil in a pan and fry the pita squares until golden and crispy. Remove from oil and toss with smoked paprika, chipotle powder, and a pinch of salt. Set aside.

Step 4: Just before serving, combine baby gem lettuce, scallions, cucumbers, cherry tomatoes, and shaved radishes in a bowl. Add the reserved ranch dressing and lemon juice to taste, mixing well. Top the salad with the spiced pita crisps.

Step 5: Preheat a grill, griddle, or oven-safe pan as follows: For grilling, lightly oil and heat to medium or medium-high. For stovetop and oven, preheat oven to 375°F and heat the pan on the stove.

Step 6: Remove excess marinade from chicken using a paper towel. Place chicken skin side down on the grill or pan. For grilling, sear until the skin is golden, then flip and cook until internal temperature reaches 175°-180°F. For stovetop, sear skin side down for 3-5 minutes, flip and sear 2 more minutes, then transfer pan to preheated oven and bake about 40 minutes until internal temperature reaches 175°-180°F. This higher temperature ensures a better texture.

Step 7: Remove chicken from heat and let rest briefly before serving alongside the fresh salad. Enjoy your flavorful chipotle ranch marinated chicken!

Tips & Variations

For extra heat, add more chipotle powder to the marinade or spice mix on the pita crisps.

Use boneless chicken thighs for quicker cooking, adjusting time accordingly.

If you don’t have chipotle mayo, mix regular mayo with a teaspoon of chipotle in adobo sauce.

Swap baby gem lettuce for romaine or mixed greens if preferred.

Marinate the chicken overnight for the most tender, flavorful results.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts can dry out more easily. Marinate well and watch the cooking time closely to keep them juicy.

What can I use if I don’t have fresh herbs?

Dried dill and chives can be used in smaller amounts (about one-third of the fresh quantity), but fresh herbs provide the best flavor and brightness in the dressing.