Chicken Bacon Ranch Patty Melt
 What is better than taking a trip to a diner and seeing them cook patty melts on a hot griddle? I love to switch these classic favorites up, so today we’re taking the same style of meal and making it with some chicken. Chicken bacon ranch is one of my favorite flavor combinations, and this Chicken Bacon Ranch Patty Melt does it even better. Whether you’re on a low-calorie diet or simply prefer chicken, this is a great meal for you! Why You’ll Love Chicken Bacon Ranch Patty Melts If you love grilled cheese sandwiches, get ready to grill! This recipe is a great combination with chicken, bacon and ranch. Using my new BBQ rub (coming soon), we cooked this insane chicken that was sliced and added on top of some brioche bread. We topped this epic melt with bacon, zesty ranch dressing, and cheese for some amazing flavor. Also, make sure to top this melt with a second drizzle of ranch before adding on the top slice of the toasted bread. That last drizzle of sauce really takes it to a new level! As you cook, feel free to make any substitutions to fit your preferences. For example, you can sub chicken breast or chicken patties for chicken thighs if that’s your preference. Also, throw in some Swiss cheese, American cheese, pepper jack cheese, add some chopped red onion, or even try dipping it in some BBQ sauce! Finally, serve these chicken melts with a fun side, like french fries or onion rings with your choice of sauce, a green salad with bleu cheese dressing and/or blue cheese crumbles, fresh strawberries or some sauteed mushrooms. Chicken Bacon Ranch Patty Melt Ingredients Get your fire started and let’s get cooking! These chicken bacon ranch patty melts serve 4, with only 15 minutes of prep time and 1 hour of cook time. For the chicken, you’ll need 5-6 chicken thighs, your favorite BBQ Rub, and canola oil as needed. Next, you’ll make your zesty ranch out of sour cream, mayo, pickle juice, chopped chives, chopped dill, garlic powder, black pepper, buttermilk, and salt. Finish off the sandwich with some sliced brioche bread or Texas toast, Applewood bacon strips, shredded sharp cheddar, and toast the melt in a pan with a bit of clarified butter. For more chicken bacon ranch, check out my Chicken Bacon Ranch Taquitos, Chicken Bacon Ranch Sausage Skewers and Chicken Bacon Ranch Quesadilla. How to Make Chicken Bacon Ranch Patty Melts The Prep Preheat your fire to a two zone medium high temperature (around 375F). Then, add some oil to your chicken thighs and season thoroughly with your favorite BBQ Rub. Set them to the side and add all the ingredients for the Zesty Ranch to a medium bowl and mix together. Set in the fridge until ready to serve. If you’re looking for some delicious chicken rubs to try, check out my spiceline with Spiceology! Some of my favorite chicken rubs include Cherry Chipotle Ale, Lemon Chili Rye and Nashville Hot Chicken. The Cooking After they’re seasoned, add your chicken to the hot side of the grill to sear for 2 minutes per side. Once seared, bring over to the cooler side of the grill and cook until 175F internal (about 20 minutes). When done, pull off, rest for 5 minutes, and then slice into strips. Next, preheat a cast iron skillet over a medium high heat fire (about 350F). Cook your bacon on the skillet until done to your liking (crispy for me… always), then pull off and let cool. Clean off the skillet before adding a little bit of clarified butter and keep at the same temperature over the coals. It’s time to assemble our Chicken Bacon Ranch Patty Melts and toast them in the skillet with the clarified butter. Assembly and Serving To start, lay out a slice of bread and cover it with a handful of shredded cheese. Then top it with sliced chicken, bacon strips. Then drizzle a little bit of ranch, more shredded cheese and the top slice of bread. Repeat for as many sandwiches as you need. Then, add the melts to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side. Once done, pull off and keep warm. Before serving, carefully open each melt and add some more ranch to them. Slice, serve, and enjoy! Chicken: ▢ 5-6 Chicken Thighs▢ ¼ cup Favorite BBQ Rub▢ Canola Oil as needed ▢ 5-6 Chicken Thighs ▢ ¼ cup Favorite BBQ Rub ▢ Canola Oil as needed Zesty Ranch: ▢ 2.5 tbsp Sour Cream▢ 2 tbsp Mayonnaise▢ 2 tbsp Pickle Juice▢ 1.5 tbsp Chopped Chives▢ 1 tbsp Chopped Dill▢ 1.5 tsp Garlic Powder▢ 1 tsp Black Pepper▢ Buttermilk to desired consistency▢ Salt to taste ▢ 2.5 tbsp Sour Cream ▢ 2 tbsp Mayonnaise ▢ 2 tbsp Pickle Juice ▢ 1.5 tbsp Chopped Chives ▢ 1 tbsp Chopped Dill ▢ 1.5 tsp Garlic Powder ▢ 1 tsp Black Pepper ▢ Buttermilk to desired consistency ▢ Salt to taste Sandwich: ▢ 6-8 Sliced Brioche Bread▢ 6-8 Bacon Strips▢ 3 cups Shredded Cheddar Cheese▢ Clarified Butter as needed ▢ 6-8 Sliced Brioche Bread ▢ 6-8 Bacon Strips ▢ 3 cups Shredded Cheddar Cheese ▢ Clarified Butter as needed Preheat your fire to a two zone medium high temperature (around 375F).Add some oil to your chicken thighs and season thoroughly with your favorite BBQ Rub. Set to the side and add all the ingredients for the Zesty Ranch to a bowl and mix together. Set in the fridge until ready to serve.Add your chicken over the hot side of the grill to sear for 2 minutes per side. Once seared, bring over to the cooler side of the grill and cook until 175F internal (about 20 minutes). When done, pull off, rest for 5 minutes then slice into strips.Preheat a cast iron skillet over a medium high heat fire (about 350F). Cook your bacon on the skillet until done to your liking, then pull off and let cool. Clean off the skillet, add a little bit of clarified butter and keep at the same temperature over the coals.Lay out a piece of bread and cover with a handful of shredded cheese. Top with sliced chicken, bacon, a little bit of ranch, more shredded cheese and the top bread. Repeat for as many sandwiches as you need. Then, add the melts to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side. Once done, pull off and keep warm.Before serving, open your melts and add some more ranch to the. Slice, serve and enjoy! Preheat your fire to a two zone medium high temperature (around 375F). Preheat your fire to a two zone medium high temperature (around 375F). Add some oil to your chicken thighs and season thoroughly with your favorite BBQ Rub. Set to the side and add all the ingredients for the Zesty Ranch to a bowl and mix together. Set in the fridge until ready to serve. Add some oil to your chicken thighs and season thoroughly with your favorite BBQ Rub. Set to the side and add all the ingredients for the Zesty Ranch to a bowl and mix together. Set in the fridge until ready to serve. Add your chicken over the hot side of the grill to sear for 2 minutes per side. Once seared, bring over to the cooler side of the grill and cook until 175F internal (about 20 minutes). When done, pull off, rest for 5 minutes then slice into strips. Add your chicken over the hot side of the grill to sear for 2 minutes per side. Once seared, bring over to the cooler side of the grill and cook until 175F internal (about 20 minutes). When done, pull off, rest for 5 minutes then slice into strips. Preheat a cast iron skillet over a medium high heat fire (about 350F). Cook your bacon on the skillet until done to your liking, then pull off and let cool. Clean off the skillet, add a little bit of clarified butter and keep at the same temperature over the coals. Preheat a cast iron skillet over a medium high heat fire (about 350F). Cook your bacon on the skillet until done to your liking, then pull off and let cool. Clean off the skillet, add a little bit of clarified butter and keep at the same temperature over the coals. Lay out a piece of bread and cover with a handful of shredded cheese. Top with sliced chicken, bacon, a little bit of ranch, more shredded cheese and the top bread. Repeat for as many sandwiches as you need. Then, add the melts to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side. Once done, pull off and keep warm. Lay out a piece of bread and cover with a handful of shredded cheese. Top with sliced chicken, bacon, a little bit of ranch, more shredded cheese and the top bread. Repeat for as many sandwiches as you need. Then, add the melts to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side. Once done, pull off and keep warm. Before serving, open your melts and add some more ranch to the. Slice, serve and enjoy! Before serving, open your melts and add some more ranch to the. Slice, serve and enjoy! Calories: 863kcal | Carbohydrates: 5g | Protein: 47g | Fat: 72g | Saturated Fat: 29g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 252mg | Sodium: 1040mg | Potassium: 454mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1075IU | Vitamin C: 1mg | Calcium: 624mg | Iron: 1mg Categorized as:Baked Recipes, Chicken Recipes, Dinner Recipes, Dinner Recipes, app, Lunch Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method, Smoker Recipes Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!