4-Ingredient Keto Grilled Chicken
Leverage the briny brightness of pickle juice and creamy tang of ranch dressing for tender, juicy, flavorful grilled chicken!
Ingredients
For The Chicken:
- 3/4 cup dill pickle juice
- 2 tablespoons dry ranch seasoning
- 2 1/2-3 pounds chicken breasts boneless and skinless, about 4-6 breasts
For The Dip:
- 1/2 cup ranch dressing
- 2-3 tablespoons pickle juice
Instructions
Marinate The Chicken:
- In a medium bowl, whisk together the pickle juice and ranch seasoning until the mixture is well combined.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is evenly coated. Seal the bag and remove excess air, or cover the dish tightly with plastic wrap. Refrigerate for at least 3 hours, or overnight, turning the chicken once or twice to ensure even marination.
Grill The Chicken:
- Preheat the grill to medium-high heat, about 450-500°F. Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade and discard the used marinade. Place chicken directly over the heat and grill for about 6-8 minutes per side, depending on thickness, until the chicken develops distinct grill marks and the internal temperature reaches 165°F when checked with a meat thermometer.
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing or serving.
Make The Dipping Sauce:
- Whisk together the ranch dressing and pickle juice until smooth. Cover and refrigerate until ready to serve alongside the grilled chicken.
Nutrition
Calories: 325kcalCarbohydrates: 6gProtein: 40gFat: 14gSaturated Fat: 2gSodium: 1292mg
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