Grilled Mississippi Chicken

Grilled Mississippi Chicken – Super easy to make & dangerously delicious! Only 5 ingredients! Chicken marinated in Ranch dressing, olive oil, Au Jus Gravy, and pepperoncini peppers. Grill up for THE BEST chicken you’ll ever eat! Double up the recipe for leftovers! It is to-die-for delicious!! #grilling #chicken #grilledchicken #marinade

plate of mississippi grilled chicken

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Easy Chicken Marinade Recipe

We are obsessed with this Grilled Mississippi Chicken recipe. Chicken marinated in olive oil, ranch dressing, Au Jus Gravy, and pepperoncini peppers. OMG! SOOO good! We loved this chicken so much that we made this twice in one week. We just couldn’t get enough of it! If you love the flavors in Mississippi Pot Roast, you are going to LOVE this take on it. You might want to double the recipe. Leftovers are great on a salad or in a wrap. Add this to your menu ASAP!

grilled mississippi chicken in a cast iron grill pan

How to Make Grilled Mississippi Chicken

This marinade is very easy to make. Whisk together olive oil, ranch dressing, a packet of Au Jus Gravy Mix, some pepperoncini pepper juice, and sliced pepperoncini peppers. Place the chicken in a ziplock freezer bag and pour the marinade over the chicken. Place the bag in the refrigerator. Refrigerate at least an hour up to overnight. When ready to cook the chicken, remove the chicken from the marinade. Discard the marinade. Cook the chicken on the grill until it reaches an internal temperature of 165ºF.

  • Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
  • Our favorite store-bought Ranch dressings are Hidden Valley, Ken’s, and Wish-Bone.
  • Do NOT make the Au Jus Gravy. This recipe only uses the dry mix.
  • You can use this marinade on any cut of chicken – breasts, tenders, thighs, wings, or drumsticks/legs.
  • You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
  • Is Grilled Mississippi Chicken spicy? No. Pepperoncini peppers are not spicy. They are very mild.
  • I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
  • You will want to marinate the chicken for at least an hour. We almost always let our chicken marinate overnight. I mix up the marinade before bed and let it hang out in the refrigerator until we are ready to grill.
  • I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan-sear it for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.
plate of grilled chicken

What to Serve with Grilled Chicken

This chicken has been on repeat at our house. We absolutely LOVE it! So tender and juicy and packed FULL of amazing flavors. We usually serve this with some green beans, potatoes, and some cheesy biscuits. Here are a few of our favorite recipe from the blog that go great with this yummy chicken:

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plate of mississippi grilled chicken

Grilled Mississippi Chicken

Yield: 4 people
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Grilled Mississippi Chicken – Super easy to make & dangerously delicious! Only 5 ingredients! Chicken marinated in Ranch dressing, olive oil, Au Jus Gravy, and pepperoncini peppers. Grill up for THE BEST chicken you'll ever eat! Double up the recipe for leftovers! It is to-die-for delicious!! #grilling #chicken #grilledchicken #marinade

Ingredients:

  • ½ cup olive oil
  • ½ cup ranch dressing
  • 1 (1-oz) packet Au Jus Gravy Mix
  • ½ cup pepperoncini pepper juice
  • ¼ cup sliced pepperoncini peppers
  • 4 skinless boneless chicken breast halves

Instructions:

  • In a medium bowl, stir together the olive oil, ranch dressing, Au Jus Gravy mix, pepperoncini pepper juice, and sliced peppers.
  • Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and pour the marinade over the chicken. Refrigerate for a few hours to overnight.
  • Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Notes:

  • Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
  • Our favorite store-bought Ranch dressings are Hidden Valley, Ken’s, and Wish-Bone.
  • I used jarred sliced pepperoncini peppers.
  • Do NOT make the Au Jus Gravy. This recipe only uses the dry mix.
  • You can use this marinade on any cut of chicken – breasts, tenders, thighs, wings, or drumsticks/legs.
  • You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
  • Is Grilled Mississippi Chicken spicy? No. Pepperoncini peppers are not spicy. They are very mild.
  • I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
  • You will want to marinate the chicken for at least an hour. We almost always let our chicken marinate overnight. I mix up the marinade before bed and let it hang out in the refrigerator until we are ready to grill.
  • I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan-sear it for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.

Steph

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grilled mississippi chicken in a cast iron grill pan
plate of grilled chicken

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Comments

  1. I made this tonight for dinner. I marinated it over night, used legs and thighs. It was the best chicken I have ever made. Delicious.

  2. I think your “print format” option, which I appreciate immensely, isn’t working on this one. Just brings you back to the overall recipe page.

    1. It is working fine for me. Make sure to turn off any pop up blockers. The printable recipe opens in a new window

  3. Do you think this can be prepped ahead as a freezer meal and then pulled out and cooked when needed?

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