Dill & Ranch Chicken

Dill & Ranch Chicken Marinade

4 or 5 boneless chicken thighs
2 Tbsp neutral oil, like avocado or grapeseed oil
4 Tbsp Ranch Seasoning Powder
​2 tsp minced garlic
2 tsp lemon juice. Might as well use the zest too!
3 Tbsp buttermilk
2 Tbsp chopped fresh dill
Salt and pepper to taste


Mix all of these ingredients into a ziplock bag or a container with a lid.
Add in your chicken and coat evenly with marinade.
Marinate at least 8 hours but overnight is better.


Grilling instructions
Preheat the grill: Set your grill to medium-high heat (about 400°F–450°F).
Lightly oil the grates to prevent the chicken from sticking.
Place the chicken: Arrange the thighs on the hottest part of the grill. Close the lid to hold in the heat. Flip halfway: Grill for 4–5 minutes until you see grill marks. Flip the chicken and cook for another 4–5 minutes.


Rest the meat: Once cooked, transfer the thighs to a cutting board and let them rest for 5–10 minutes. This allows the juices to redistribute, keeping the meat moist.