These ranch marinated grilled chicken thighs are juicy, garlicky, and lightly sweet, with a creamy marinade that keeps the meat tender and helps it brown over the fire. The sauce takes five minutes to stir together, and the chicken needs only 30 minutes in it.
Boneless skinless thighs are forgiving on the grill, so they are a good pick for weeknights and cookouts alike. Plan on about 40 minutes total, with 16 minutes of that over the heat.
Table of Contents
Why This Ranch Marinated Grilled Chicken Thighs Recipe Works
Mayonnaise and ranch dressing make a marinade that clings to the meat instead of running off. The fat in them also helps the surface brown and keeps the thighs from drying out over high heat.
BBQ sauce, ketchup, and sweet chili sauce add a hint of sugar for char, while soy sauce and garlic give the savory backbone. Low sodium soy sauce and a small measure of seasoning salt keep the flavor balanced instead of salty.
Ingredients for Ranch Marinated Grilled Chicken Thighs
- 3 1/2 pounds boneless skinless chicken thighs (about 11 thighs)
- 1/4 cup mayonnaise
- 1/2 cup ranch dressing
- 2 tablespoons BBQ sauce
- 2 tablespoons ketchup
- 1 tablespoon sweet chili sauce
- 1 tablespoon low sodium soy sauce
- 1 teaspoon seasoning salt
- 8 cloves garlic, minced
Chicken thighs. Thighs have more fat than breasts, so they stay moist on a hot grill. Trim any thick pieces of fat so they do not flare up.
Ranch and mayonnaise. They carry the garlic and spices into the meat and add richness. Use full fat versions for the ideal browning.
Sweet chili sauce. It adds a mild sweet heat. Honey with a pinch of red pepper flakes is a fair substitute.
Seasoning salt. Ranch and soy sauce are already salty, so one teaspoon is plenty. Taste the marinade before adding more.
How to Make Ranch Marinated Grilled Chicken Thighs
1. Make the marinade. Whisk the mayonnaise, ranch, BBQ sauce, ketchup, sweet chili sauce, soy sauce, seasoning salt, and garlic in a large bowl until smooth. Spoon 1/4 cup into a clean small bowl and refrigerate it for brushing later.
2. Coat the chicken. Add the thighs to the large bowl and turn until every piece is covered.
3. Marinate. Cover and chill at least 30 minutes, or up to 2 hours. Longer than that and the surface can turn mushy.
4. Heat the grill. Heat the grill to medium high and oil the grates well so the creamy marinade does not stick.
5. Grill the first side. Shake off the extra marinade and grill the thighs 6 to 8 minutes, until deep golden marks form.
6. Flip and finish. Turn and cook 6 to 8 minutes more, until the thickest piece reads at least 165 degrees F. Thighs stay juicy up to 175 degrees F if you like them softer.
7. Rest and serve. Move to a platter, rest 5 minutes, and brush with the reserved marinade or serve it on the side. Discard any marinade that touched the raw chicken.
How to Serve Ranch Marinated Grilled Chicken Thighs
Serve these thighs with cilantro lime rice and a scoop of potato salad with sour cream for an easy cookout plate. They also slice well for sandwiches or bowls.
For another side, classic potato salad with eggs is a good fit. If the weather turns, cook them indoors with the air fryer boneless skinless chicken thighs method.
How to Store and Reheat Ranch Marinated Grilled Chicken Thighs
Let the chicken cool, then refrigerate it within 2 hours in a covered container. It keeps 3 to 4 days.
Reheat in a hot oven at 350 degrees F or a skillet over medium heat until hot throughout, 165 degrees F. Freeze cooked thighs in portions for later.
Tips and Variations for Ranch Marinated Grilled Chicken Thighs
Pat the thighs dry first. Dry meat takes on color faster and the marinade sticks better.
Do not marinate overnight. The acid in the sauces can make the surface soft if the chicken sits too long.
Oil the grates. Dairy based marinades stick, so a lightly oiled hot grate prevents tearing.
Keep a cool zone. Move pieces to the cooler side of the grill if the sugars start to burn.
Use a thermometer. Thighs vary in thickness, and a quick check at the thickest part is the only way to know for sure.
Make it spicy. Stir a pinch of cayenne or a teaspoon of hot sauce into the marinade.
Cook indoors. Roast on a sheet pan at 425 degrees F for about 25 to 30 minutes until 165 degrees F, or use a grill pan.
Follow food safety basics. The FDA safe food handling guidance lists 165 degrees F for poultry and a two hour limit for leaving cooked food out.
Frequently Asked Questions About Ranch Marinated Grilled Chicken Thighs
How long should ranch marinated grilled chicken thighs marinate?
Thirty minutes is enough to flavor the surface, and 2 hours gives deeper taste. Keep them in the refrigerator the whole time.
What temperature should ranch marinated grilled chicken thighs reach?
At least 165 degrees F in the thickest part. Many cooks pull them closer to 175 degrees F for a more tender bite.
Can I bake ranch marinated grilled chicken thighs in the oven?
Yes. Roast them on a rimmed sheet pan at 425 degrees F until they reach 165 degrees F, then broil briefly for color.
Can I use bone in thighs?
Yes, but they need longer over indirect heat, so go by temperature and check the thickest part.
Can I freeze the chicken in the marinade?
Yes. Freeze the raw thighs with the marinade flat in a zip top bag, then thaw in the refrigerator before grilling.
Ranch Marinated Grilled Chicken Thighs
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Grill
- Tongs
- Instant read thermometer
Ingredients
Main Ingredients
- 3 ½ lb boneless skinless chicken thighs about 11 thighs
- ¼ cup mayonnaise
- ½ cup ranch dressing
- 2 tbsp BBQ sauce
- 2 tbsp ketchup
- 1 tbsp sweet chili sauce
- 1 tbsp low sodium soy sauce
- 1 tsp seasoning salt
- 8 cloves garlic minced
Instructions
Cooking
- Mix the marinade. Whisk everything except the chicken. Set 1/4 cup aside in a clean bowl.
- Marinate. Coat the thighs in the rest, cover, and chill 30 minutes to 2 hours.
- Heat and oil. Heat the grill to medium high and oil the grates.
- Grill. Cook 6 to 8 minutes per side, until charred and at least 165 degrees F.
- Rest. Rest 5 minutes, then brush with the reserved sauce. Discard any used marinade.
