Beer BBQ Chicken with Chive Ranch Dip
Homemade Beer spiked BBQ sauce, slathered on grilled chicken strips, served with a cool chive ranch dip on the side.
Ingredients
- 3 lbs chicken breast, sliced into strips for grilling
Beer BBQ Sauce
- 3/4 cup beer - whatever you like to drink
- 1 cup ketchup
- 3/4 cup runny honey
- 3 tsp dijon mustard
- 3 tsp worcestershire sauce
- 3 tsp chili powder
- 1.5 tsp smoked paprika
- 1.5 tsp garlic powder
- 1 tsp kosher salt
Chive Ranch Dip
- 1 cup plain greek yogurt
- 1 cup sour cream
- 1 Tbsp chopped fresh chives
- 1 tsp fresh squeezed lime juice
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried parsley
- 1 tsp kosher salt
- 3/4 tsp black pepper
Instructions
Make the BBQ Sauce
- Combine all ingredients in a small to medium saucepan, and bring to a boil. Continue simmer over low heat for at least 15 -20 minutes until slightly thickened. I usually do this a day in advance.
Make the Chive Ranch Dip
- Stir all ingredients together and keep refridgerated until ready for use.
Grilled BBQ Chicken
- Slice the chicken breasts into strips and rub with olive oil, salt and pepper. Set aside
- Slather a thin coat of the BBQ sauce on the chicken - you want to go light so it doesn't cause a flare up on the grill. I baste the back side of the chicken as I turn it, to boost the flavor without feeding the flames. You can use a grilling or pastry brush to do this. Add one final coat of the sauce when finished cooking - the chicken will absorb a lot of it and concentrate the flavor. Serve the chicken warm or make ahead to eat later - dip with extra BBQ sauce and the ranch on the side.
Notes
This recipe is adapted slightly from Half Baked Harvest - www.halfbakedharvest.com. Tieghan Girard is a huge source of recipe inspiration for me, and I often find myself going back to her recipes time and time again!
Also - the Chive ranch is a big batch recipe because my family devours this - we use it with veggies, tacos, and even put it on sandwiches. If you aren't as insanely addicted to ranch, you will likely be fine with a 1/2 portion of the recipe...