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Baked Ranch Chicken Thighs
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Baked Ranch Chicken Thighs

Course Main
Cuisine American
Prep Time 6 hours
Cook Time 25 minutes
Total Time 6 hours 25 minutes
Servings 5 thighs
Author Pam / For the Love of Cooking

Equipment

  • Ovenproof Grill Pan or Cast Iron Skillet

Ingredients

  • ¾ cup buttermilk
  • ¼ cup plain Greek yogurt
  • ¾ tsp kosher salt
  • 2 tsp seasoned salt
  • 2 tsp turbinado sugar
  • 2 tsp sweet yellow onion minced
  • 1 large clove of garlic minced
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • Zest from 1 small lemon
  • 2 tbsp canola oil
  • 5 boneless skinless chicken thighs
  • 1 tbsp olive oil (for cooking)

Instructions

  • If you don't have seasoned salt on hand, click the link up above for a quick and easy recipe.
  • Combine the buttermilk, Greek yogurt, salt, seasoned salt, turbinado sugar, minced garlic, onion, black pepper, lemon zest, and red pepper flakes in a bowl. Add the canola oil while whisking until well incorporated.
  • Place the chicken thighs into the marinade and seal with plastic wrap. Place into the refrigerator for 6-8 hours. Remove from the refrigerator 20 minutes before cooking.
  • Preheat your oven to 375 degrees. Heat olive oil in an OVENPROOF grill pan or cast iron skillet over medium-high heat. Once hot, add the chicken thighs to the pan and cook for 4-5 minutes or until golden brown.
  • Flip the chicken over and place it into the preheated oven for 25 minutes, or until cooked through.
  • Remove from the oven and let the chicken rest for 5 minutes.
  • Place onto a serving plate, drizzle with the sauce from the pan, and sprinkle the top with fresh cilantro. Serve and enjoy!