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Grilled Ranch Garlic Parmesan Chicken

Kayla McVey
Latest posts by Kayla McVey (see all)

I always seem to switch up recipes I find online. This one is inspired by Bad Batch Baking and I can really say that I only made it kid friendly (for my house.) Margo thinks the world is ending if she eats anything with red pepper flakes or hot sauce. But, the red pepper flakes wildly enhance the flavors of this dish. The chicken is juicy and the flavors pop – it’s really some of the best chicken I’ve ever had. We’ll be making this regularly over the summer. 

Grilled Ranch Garlic Parmesan Chicken

Ingredients

  • 2lbs of diced chicken breast

Garlic Parmesan Sauce

  • 1 stick of melted butter
  • 1 tablespoon of minced garlic
  • ½ cup shredded parmesan
  • 1 tablespoon of ranch seasoning
  • 1 teaspoon of dried dill
  • ½ teaspoon onion powder

Chicken Seasoning 

  • ½ teaspoon of garlic powder
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 2 tablespoons of ranch seasoning
  • 1 teaspoon of paprika 
  • 1 teaspoon of dried dill
  • 2 tablespoons of olive oil
  • ½ teaspoon of red pepper flakes ( I added this at the very end)

Directions

  1. Dice chicken into small pieces and preheat your grill to medium/high heat.
  1. Add chicken, 2 tablespoons of olive oil, and seasonings to a ziploc bag and shake till chicken is fully and evenly covered. I let the chicken marinate in this for around an hour before putting the chicken on metal skewers. If you’re not cooking for kids, I’d add the pepper flakes now. My kids just think they’re dying if they come in contact with these so I wait.
  1. To make your sauce –  melt one full stick of butter, add all seasonings, and around ½ cup of shredded parmesan (grated if you’re feeling fancy) and stir. Reserve around ⅓ of the sauce to avoid contamination. 
  1. Next, cook the chicken on both sides for roughly 5-6 minutes and occasionally baste the chicken with the Garlic Parmesan sauce.
  1. Ensure the chicken has an internal temperature of 165 degrees before removing from heat. 
  2. Baste the chicken with the remaining ⅓ of sauce and red pepper flakes.  Enjoy!

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