Grilled Buffalo Chicken Breast with Ranch Carrots and Celery
4 skin-on chicken breast halves
salt and ground black pepper to taste
¼ cup olive oil
2 tablespoons dry ranch dressing mix
peeled and cut in half lengthwise
2 stalks celery
¼ cup Buffalo wing sauce
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.
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