Spicy Ranch Chicken

Method

1. 1

   Whisk zest and juice of 1 lemon, 1½ cups plain whole-milk yogurt, ½ cup mayonnaise, 2 Tbsp. dried dill, 2 Tbsp. garlic powder, 2 Tbsp. onion powder, 1 Tbsp. hot sauce, 2 tsp. freshly ground pepper, 2 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until smooth. Measure out ½ cup dressing and set aside for serving.

2. 2

   If using regular chicken breasts, place 1 breast on a cutting board so a short side is toward you; holding a chef’s knife parallel to breast, slice along middle of a long side in long strokes until you’ve cut all the way through to make 2 thin cutlets. Repeat with remaining breasts.

3. 3

   Add 2 lb. thin-sliced skinless, boneless chicken breasts and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt to remaining dressing in large bowl and toss chicken to coat evenly. Cover and let sit at least 30 minutes and up to 12 hours (chill, if marinating longer than 30 minutes).

4. 4

   Prepare a grill for medium-high indirect heat (for a gas grill, set one or two burners to low; for a charcoal grill, bank most of the coals on one side); lightly oil grate with vegetable oil. Using tongs, remove chicken from marinade, letting any excess drip back into bowl. Grill chicken over direct heat until dark grill marks appear underneath, about 4 minutes. Turn chicken (cutlets should release easily, but use a spatula to help release if needed) and grill, moving to indirect heat as needed if browning too quickly, until cooked through, about 3 minutes. Transfer chicken to a cutting board; season with more salt if needed.

5. 5

   Slice each cutlet crosswise into 3–4 pieces. Spoon reserved dressing onto a platter; arrange chicken on top. Scatter coarsely chopped chives and/or dill over if using.

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