Ranch Grilled Chicken

Name: Ranch Grilled Chicken
Prep time: 10 min
Cook time: 55 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup plain full-fat Greek yogurt; 1 medium bunch chives; 1 medium bunch dill; 2 small garlic cloves, finely grated or chopped; 1 small shallot, finely chopped; 1½ teaspoons Dijon mustard; 4 tablespoons extra-virgin olive oil, divided, plus more for the grill grates; 1 lemon, halved; Salt and pepper; 1 ¾ to 2 pounds boneless skinless chicken thighs, patted dry; 2 bunches radishes, trimmed, leaves separated

By Christian Reynoso

Published June 20, 2025

Ranch Grilled Chicken — Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Total Time: About 1 hour
Prep Time: 10 minutes
Cook Time: 25 minutes plus 30 minutes’ marinating
Rating: (0)
Comments: Read comments

Rich and creamy, herbaceous and garlicky, homemade ranch dressing serves as a marinade for chicken that gets charred on the grill outside, or in your kitchen on a grill pan. To freshen things up, make a crunchy, lemony radish salad with the same herbs used in the dressing, bringing the flavors back full circle. You can use the radish greens too, but if they aren't in their tender prime, try another leaf like arugula or butter lettuce. For a starchy moment, serve this with grilled or fresh bread.

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Ingredients

Yield:4 servings

1cup plain full-fat Greek yogurt
1medium bunch chives
1medium bunch dill
2small garlic cloves, finely grated or chopped
1small shallot, finely chopped
1½ teaspoons Dijon mustard
4tablespoons extra-virgin olive oil, divided, plus more for the grill grates
1lemon, halved
Salt and pepper
1¾ to 2 pounds boneless skinless chicken thighs, patted dry
2bunches radishes, trimmed, leaves separated

Ingredient Substitution Guide

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Preparation

Step 1
Make the ranch dressing: Add the yogurt to a medium bowl. Finely chop half of the chives and half of the dill and add to the bowl along with garlic, shallot, mustard and 2 tablespoons oil. Juice half the lemon into the bowl, whisk to combine and season with salt and pepper to taste.
Step 2
Place the chicken in a second medium bowl, season with salt and pepper, add half the dressing and toss to coat. Cover and let marinate in the fridge for 30 minutes and up to a day ahead (if making a day ahead, refrigerate the remaining dressing as well).
Step 3
About 15 minutes before you’re ready to grill, take the chicken out of the fridge. Prepare an outdoor grill: Lightly oil the grates with a paper towel dipped in oil. Heat the grill to medium-high and once hot, place the chicken on the grates and cook, covered, until lightly charred and it releases easily from the grates, 5 to 8 minutes. Flip the chicken and grill until the chicken is cooked through, 4 to 5 minutes more. Transfer to a cutting board. (Alternatively, see Tip to cook indoors on a grill pan).
Step 4
When ready to serve, chop or slice the radishes – it’s OK if they are irregularly shaped. If the radish greens are sprightly and worth eating (taste a piece), add them to a bowl along with the radishes. Roughly chop or tear the remaining herbs and add to the bowl, pour in the remaining 2 tablespoons olive oil, and juice the remaining lemon half over. Season to taste with salt and pepper. Cut the chicken into bite-size pieces. Serve the salad with the chicken and remaining ranch dressing.

Tip

To cook on a grill pan, lightly coat the pan with oil, then heat over medium-high. Once the pan is fully heated, place the chicken in the pan and cook, flipping halfway through, until cooked through and nicely browned with some char, 12 to 14 minutes. Make sure the chicken thighs are arranged at least 1 inch apart; if they don’t have enough room, cook in batches.