Instructions
- Mix all the dry spices, salt, pepper, Worcestershire, lemon juice, and mayonnaise together in a small bowl.
- Scoop out a scant 1/4 cup of the mixture. This is what you’ll use to season the chicken—the rest will become the finished ranch dressing (this will ensure no cross-contamination from the raw chicken).
- Put the chicken into a bowl and add the 1/4 cup seasoned mayonnaise mix. Using your hands or a spatula, make sure all chicken is evenly coated with the mixture. Let it sit while you preheat the grill and finish the ranch dressing.
- Prepare the grill for Direct Medium-High Heat cooking, 450°–500°F. Preheat for 15 minutes and brush the grill grates clean.
- Set the grill to 475°F. Preheat for 15 minutes and brush the grill grates clean.
- Add the sour cream and buttermilk to the remaining mayonnaise mixture. Whisk it together and keep it refrigerated until you’re ready to serve.
- Grill the chicken with the lid closed until it has good grill marks and releases easily from the grates, 6–8 minutes. Flip and continue cooking, with the lid closed, until the internal temperature reaches 165°F in the thickest part of the breast, about 6 more minutes.
- Remove the chicken breasts from the grill and allow them to rest for at least 5 minutes before serving with the ranch dressing.
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