Equipment
- grill pan or grill
Ingredients
- 1/4 cup chicken stock
- 2 tablespoons extra virgin olive oil
- 1/2 cup Frank's Red Hot Sauce divided
- 2 tablespoons ranch seasoning mix
- 4 4-6 ounce boneless skinnless chicken breasts
- 1 tablespoon salted butter
- blue cheese or ranch dressing
Instructions
- In a medium bowl, whisk together chicken stock, olive oil, and 1/4 cup Frank's Red Hot Sauce, and ranch seasoning mix.
- Place the chicken in a quart-sized plastic bag and pour the marinade over top. Let the chicken marinate for 2 hours or overnight.
- Remove from the bag and discard the marinade.
- Heat the grill to medium-high and cook the chicken breasts for 5-6 minutes on each side or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Let the cooked chicken breasts sit for 3-4 minutes to allow the juices to seal in.
- While the chicken breasts are resting place the butter in a small bowl and melt in the microwave. Slowing whisk in the rest of the hot sauce. Then using a pastry brush, brush on the sauce to the cooked chicken breasts.
- Serve with blue cheese or ranch dressing. Enjoy over salad, in a wrap, or in a roll.
Notes
sugars: 0
Make-ahead instructions
Chicken can be put in the marinade a day or two ahead of time. It can also be frozen in the marinade for up to 3 months. Place in the refrigerator a day or two ahead of time to thaw before cooking. Continue with recipe.
You can also cook the grilled chicken completely ahead of time and store in the refrigerator or freezer for easy lunches or dinners.
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 2g | Protein: 36g | Fat: 8g