BEST Ranch Grilled Chicken (with homemade ranch!)

• 2 lbs chicken breasts, cut into THIN 4 oz pieces
• 1/3 C nonfat plain greek yogurt
• 1/4 C unsweetened almond milk
• 1 tsp lemon juice
• 1 Tbsp fresh dill, plus more for serving
• 1 Tbsp fresh chives, plus more for serving
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp dried parsley
• Fresh cracked black pepper
• Avocado oil, optional

On the grill

1. ​In a small bowl, whisk together the yogurt, almond milk, fresh dill and chives, all the seasonings, and lemon juice.
2. Toss the chicken and the homemade ranch in a gallon size freezer bag and place in the fridge for at least 30 minutes, up to 24 hours.
3. Slice a potato in half and grease the grill grates with the flesh of the potato. This will prevent your chicken from sticking to the grill without needing extra oil or fat.
4. Heat the grill to medium high heat with the grill lid closed.
5. Once the grill is hot, add your chicken to the preheated grill and cook for 5-8 minutes. Depending on how thin you sliced your chicken breast, you might need the full 8 minutes. The entire bottom half of the chicken should be cooked through before flipping.
6. Flip and cook an additional 4-7 minutes on the other side. The internal temperature should be at least 165°F when it's fully cooked.
7. For the best flavor, let the chicken rest on a cutting board for 5 minutes before slicing or serving. This helps the chicken retain it's juices and moisture.
8. Top with extra ranch, dill, and chives and serve with your favorite side dishes (see below for ideas).

On the stove

1. ​In a small bowl, whisk together the yogurt, almond milk, fresh dill and chives, all the seasonings, and lemon juice.
2. Toss the chicken and the homemade ranch in a gallon size freezer bag and place in the fridge for at least 30 minutes, up to 24 hours.
3. Heat a cast iron skillet to medium high heat with 1-2 tablespoons avocado oil. (If you don't have avocado oil, use olive oil and turn down the heat to medium heat. You will need an additional 3-4 minutes cook time on each side to make sure the chicken is fully cooked.)
4. Once the oil is hot, place chicken breasts in a single layer in the skillet and season with salt and pepper. Cook 7-8 minutes until at least the bottom half of the chicken is white and the bottom is nice and crispy, then flip and cook another 6-8 minutes.
5. Top with extra ranch, dill, and chives and serve with your favorite side dishes.
   
6. Leave a star rating and review so other readers know how you liked the recipe!

Nutrition facts are a calculated estimate of 4 ounces of chicken (weighed raw), including the marinade but no oil.