Description

This Chipotle Ranch Marinated Chicken recipe features succulent bone-in, skin-on chicken thighs marinated in a flavorful ranch dressing with chipotle mayo for a smoky kick. Paired with a fresh baby gem lettuce salad and crispy spiced pita chips, this dish combines creamy, tangy, and smoky flavors with vibrant textures for a satisfying meal perfect for grilling or stovetop cooking.

Ingredients

Scale

Ranch Dressing

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)

Chicken

6–8 Chicken Thighs (bone-in and skin-on)
½ of the prepared Ranch Dressing
¼ cup Chipotle Mayo
Salt and Pepper (to taste)

Spiced Pita Chips

2 Pitas (chopped into squares)
Olive Oil (for frying)
1 tsp Smoked Paprika
1 tsp Chipotle Powder
1 pinch Salt

Salad

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)
Remaining Ranch Dressing (from above)

Instructions

Prepare Ranch Dressing: In a bowl, combine avocado oil mayo, sour cream, chopped dill, chives, garlic powder, white pepper, onion powder, agave syrup, red wine vinegar, lemon zest, and lemon juice. Taste and adjust lemon juice and salt as needed. Divide the dressing into two halves; store one half in an airtight container in the refrigerator for use with salad, and reserve the other half for marinating the chicken.
Marinate Chicken: Pat chicken thighs dry thoroughly. In a large bowl, combine chicken, half of the prepared ranch dressing, chipotle mayo, salt, and pepper. Mix well to coat. Cover tightly with plastic wrap and marinate ideally for 24 hours but a minimum of 2 hours to let flavors infuse.
Make Spiced Pita Chips: Heat olive oil in a frying pan over medium heat. Fry pita squares until golden and crisp. Remove and transfer to a bowl. Toss the fried pita chips with smoked paprika, chipotle powder, and a pinch of salt, ensuring even coating.
Prepare Salad: Just before serving, combine chopped baby gem lettuce, scallions, cucumbers, cherry tomatoes, and shaved radishes in a large bowl. Add the reserved ranch dressing and fresh lemon juice to taste. Toss the salad well to ensure everything is evenly coated. Top with spiced pita chips.
Cook Chicken: Preheat oven to 375°F (if using stovetop and oven method). Remove excess marinade from chicken with paper towels. For grilling or griddling: preheat and lightly oil grill or griddle to medium or medium-high heat. Place chicken skin-side down and sear until golden, then flip and cook until internal temperature reaches 175°-180°F for optimal texture. For stovetop and oven: preheat an oven-safe pan and sear chicken skin-side down for 3-5 minutes until golden; flip and sear another 2 minutes. Transfer pan to oven and bake for about 40 minutes or until internal temperature reaches 175°-180°F.
Serve: Plate the cooked chipotle ranch chicken alongside the fresh ranch salad topped with spiced pita chips for a delicious and well-balanced meal.

Notes

Marinate the chicken at least 2 hours; 24 hours is ideal for maximum flavor.
Using bone-in, skin-on chicken thighs helps retain moisture and flavor.
The internal cooking temperature of 175°-180°F ensures perfect texture and safety.
Adjust lemon juice and salt in the ranch dressing and salad to suit your taste.
The spiced pita chips add a crunchy contrast to the creamy salad.
You can cook the chicken on a grill, griddle, or stovetop with finishing in the oven.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: Chipotle Ranch Chicken, Marinated Chicken Thighs, Grilled Chicken, Spiced Pita Chips, Creamy Ranch Dressing, Fresh Salad