Chicken Bacon Ranch Sandwich
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!
Servings: 4 sandwiches
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.
Video
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.