This chicken bacon ranch sandwich is loaded with juicy marinated chicken thighs, crispy bacon, and homemade ranch dressing, served on toasted hoagie rolls. It’s one of the best sandwiches you’ll ever make on your Blackstone griddle (or in a skillet) – and it’s easily customizable to your taste!
Why We Love this Chicken Sandwich
- Better than takeout – Seriously, this sandwich is better than most sandwiches you’d get at a restaurant. The homemade ranch dressing and perfectly seared chicken make all the difference.
- Customizable ingredients – Want to add lettuce and tomato? Go for it. Switch up the seasoning on the chicken? No problem. This recipe is flexible.
- Delicious juicy chicken – The marinated chicken thighs are delicious on their own, even without the bacon and ranch dressing. Make a big batch of chicken and refrigerate for easy meal prep.
- Homemade hoagie rolls – We made our own hoagie rolls for this, and they’re bigger and better than anything you’ll find at the store. You can get our hoagie rolls recipe here, or substitute your favorite store-bought sandwich rolls.
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Chicken Bacon Ranch Sandwich
Ingredients
For the Chicken Marinade:
- 1½ pounds boneless skinless chicken thighs
- 2 tablespoons Spice That Jalapeno All-Purpose Seasoning or substitute ranch seasoning mix
- 2 tablespoons pickled jalapeno juice
- 2 tablespoons avocado oil or other high-heat neutral oil
For Assembly:
- 8-12 slices bacon
- 4 hoagie rolls
- 8 slices provolone or white cheddar cheese
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
For the Ranch Dressing:
- ½ cup buttermilk
- ¾ cup full-fat sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon onion powder
- 1 teaspoon lemon juice
- ½ teaspoon dried parsley
- ¼-½ teaspoon salt
- fresh cracked black pepper
- 2 tablespoons prepared horseradish optional
Instructions
- Prepare the ranch dressing: In a medium bowl, combine all ranch dressing ingredients. Mix until well combined. Add half & half if you prefer a thinner consistency. Cover and refrigerate for at least 1 hour, or up to 3 days. The flavors improve as they meld.
- Marinate the chicken: Trim excess fat from chicken thighs. If any pieces are significantly thicker than others, butterfly them with a sharp knife for even cooking. In a bowl or zip-top bag, combine chicken thighs, seasoning, pickled jalapeno juice, and oil. Mix well to coat all pieces. Refrigerate for 2-4 hours.
- Cook the bacon: Preheat your griddle to medium-low heat. Lay out bacon strips in a single layer and cook until crispy, allowing the fat to render. The bacon grease should flow downhill on your griddle, creating a cooking zone. Remove bacon and set aside, keeping the griddle at temperature.
- Cook the chicken: Place marinated chicken thighs whole in the bacon grease zone on the griddle. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F. Keep the chicken whole during cooking to develop a flavorful sear. Remove from griddle and let rest for 3-5 minutes.
- Toast the hoagie rolls: Melt butter on the griddle. Split hoagie rolls and dip the cut sides in the melted butter. Sprinkle with garlic powder and seasoned salt. Toast cut-side down on the griddle until golden brown, about 2-3 minutes. Remove and set aside.
- Assemble the sandwiches: Chop the rested chicken into bite-sized chunks. Lower the griddle temperature slightly by adding a small amount of water to cool it down. Place chopped chicken on the griddle in portions matching the width of your hoagie rolls. Top each portion with 2 slices of cheese. Add a splash of water near the chicken and cover briefly to help melt the cheese without overcooking the chicken.
- Build the sandwiches: Layer 2-3 slices of bacon on the bottom of each toasted hoagie roll. Top with the cheesy chicken mixture. Drizzle generously with homemade ranch dressing. Add the top bun and serve immediately.
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Notes
- Chicken thighs vs. breasts: Thighs have more fat and stay juicier at higher griddle temperatures. Breasts work but require more careful temperature monitoring.
- Homemade hoagie rolls: We used our homemade hoagie rolls for this sandwich, but you can substitute store-bought rolls if you wish.
- Ranch dressing: Store leftover homemade ranch in an airtight container in the refrigerator for up to 3 days. You can also substitute your favorite store-bought ranch dressing.
- Customization: Add lettuce, tomato, pickles, or pickled jalapeños for extra toppings. Adjust the spice level by using more or less jalapeno juice and horseradish.
How to Make the Best Chicken Bacon Ranch Sandwich: Step by Step
Trim and Pound Out the Chicken Thighs: Pound out the boneless skinless chicken thighs, or use a knife to butterfly open any thicker areas – the goal is to have a fairly even thickness piece of chicken so that they cook evenly on the griddle or in the skillet. Trim any excess fatty pieces as you go.
Marinate the Chicken Thighs: Add the prepared chicken thighs to a large bowl. Sprinkle in Spice That Jalapeno All-Purpose Seasoning, or the seasoning of your choice. Salt, pepper, and garlic powder works great also. Pour in a bit of the juice from a jar of pickled jalapenos. Drizzle with avocado oil or other high-heat neutral cooking oil. Mix everything together well so that the chicken thighs are evenly coated. Then marinate in the refrigerator for a few hours.
Cook the bacon: Heat your griddle to medium-low or medium heat. Lay out bacon strips and let them cook, allowing the fat to render. The bacon grease will flow downhill on the griddle, creating a perfect cooking zone for your chicken.
Griddle the chicken: Once the bacon has rendered enough fat, place your marinated chicken thighs in the bacon grease zone. Keep the chicken thighs whole (rather than cutting into strips first) to get a better sear and more flavor. Cook until the internal temperature reaches 165°F, flipping as needed. The combination of bacon fat and the marinade creates an incredible crust on the chicken.
Toast the hoagie rolls: Melt butter on the griddle and dip your hoagie rolls in it. Sprinkle with garlic powder and seasoned salt for perfect garlic bread-style rolls. Toast the rolls cut side down until golden in color.
Cut the chicken thighs: Cut the cooked chicken into thin slices, keeping the pieces roughly the same width as your bread for even coverage.
Assemble the chicken bacon ranch sandwiches: Cool down the griddle slightly by adding a little water, then place the chopped chicken on the griddle. Top with cheese slices and add a squirt of water near the chicken to create steam and to help the cheese melt without overcooking the chicken. Layer bacon on the toasted hoagie rolls, add the cheesy chicken, and drizzle generously with your homemade ranch dressing.
Recipe Tips
- Keep chicken whole for better sear. Don’t cut your chicken into chunks before cooking. Keeping the thighs whole allows you to develop a beautiful, flavorful crust. The sear is where the layers of flavor come from.
- Use bacon grease strategically. Position your griddle so the bacon fat flows downhill, creating a natural lubricated cooking zone for your chicken. This adds incredible flavor without extra oil. For skillet cooking, leave some of the bacon grease in the skillet to cook the chicken thighs.
- Let ranch dressing rest. Make your ranch dressing ahead and let it sit in the refrigerator. This allows all the flavors to distribute evenly and develop that classic ranch taste.
- Match chicken size to bread width. When chopping the cooked chicken, pile it up to match the width of your hoagie roll. This ensures every bite has the perfect chicken-to-bread ratio.
Frequently Asked Questions
Yes, you can use boneless, skinless chicken breasts. However, thighs have more natural fat and can cook at higher temperatures without drying out, making them ideal for griddle cooking. If using breasts, watch the temperature carefully to avoid overcooking.
Absolutely. Ranch dressing actually tastes better when made ahead. Store it in the refrigerator for up to 3 days. The flavors will continue to develop and meld together.
Provolone and white cheddar are both excellent choices. Use whatever melts well and complements the ranch and bacon flavors. Provolone adds a mild, creamy taste while white cheddar brings a bit more sharpness.
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