Ranch Marinated Smoked Chicken

Name: Ranch Marinated Smoked Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup mayonnaise; 1 cup buttermilk; 2 packets ranch dressing mix (0.4 oz each); 1 whole chicken (3-4 lbs); 2 tbsp melted butter; salt, to taste

This ranch marinated smoked chicken features a whole spatchcocked bird soaked in buttermilk ranch for 24 hours, then smoked to crispy-skinned perfection. The extended marinade ensures incredibly tender, deeply seasoned meat throughout.

🌍American 🏷️Smoked chicken 🏷️Ranch chicken 🏷️Whole chicken 🏷️Spatchcock chicken Bbq

🏷️

🏷️Smoked

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thatdudecancookonTikTok

Total

1h 5m

Servings

4

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 cup mayonnaise
1 cup buttermilk
2 packets ranch dressing mix (0.4 oz each)
1 whole chicken (3-4 lbs)
2 tbsp melted butter
salt, to taste

6 Ingredients

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Instructions

1
In a large bowl, whisk together the mayonnaise, buttermilk, and ranch dressing mix packets until smooth.
2
Spatchcock the chicken by removing the spine with kitchen shears or a sharp knife.
3
Place the spatchcocked chicken in a large pot or container and pour the ranch marinade over it, ensuring it's fully submerged.
4
Cover the container and refrigerate for 24 hours.
5
After 24 hours, remove the chicken from the marinade and rinse it thoroughly under cold water. Pat the chicken completely dry with paper towels.
6
Place the chicken on a baking sheet or in a roasting pan. Brush it all over with melted butter and sprinkle with salt.
7
Place the chicken on a smoker preheated to 325°F.
8
Smoke for about 50 minutes, or until the internal temperature reaches a safe level and the skin is golden brown and crispy.
9
Remove the chicken from the smoker, let it rest for a few minutes before carving and serving.

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Tips & Notes

Pro tips

Pat the chicken completely dry before smoking—excess surface moisture prevents crispy skin formation.
Reserve some marinade before adding raw chicken; use this reserved portion to baste during the last 30 minutes of smoking for extra flavor.
Use a meat thermometer inserted into the thickest part of the thigh to verify doneness (165°F); don't rely on cooking time alone.
Let the smoked chicken rest 10 minutes after removing from the smoker to redistribute juices and keep the meat moist when carved.

Substitutions

Greek yogurt → mayonnaise (use 1 cup Greek yogurt for tangier flavor, slightly thinner consistency)
Homemade ranch seasoning → ranch dressing mix packets (blend 1 tbsp dried parsley, 1 tbsp dried chives, 1 tbsp dried dill, 2 tsp garlic powder, 1 tsp onion powder, ½ tsp salt)

Storage & make-ahead

Refrigerate leftover smoked chicken in an airtight container for up to 4 days; reheat gently at 325°F or serve cold in salads and sandwiches.

Equipment

smoker · meat thermometer · kitchen shears or butcher's knife (for spatchcocking)

Common Questions

Can I marinate the chicken for less than 24 hours?

You can marinate for 12 hours minimum, but 24 hours delivers the most tender, deeply flavored results. Longer marinating allows the buttermilk and ranch flavors to fully penetrate the meat.

What temperature should I smoke the chicken at?

Smoke at 225–250°F until the internal temperature reaches 165°F in the thickest part of the thigh. This typically takes 2–3 hours depending on chicken size and smoker consistency.

Do I need to spatchcock the chicken?

Spatchcocking ensures even cooking and helps the marinade penetrate all parts of the bird. It also exposes more skin for crispiness, which is key to this recipe's success.

Can I use store-bought ranch dip instead of ranch dressing mix?

Ranch dip is thicker and contains less seasoning per ounce. Stick with the dressing mix packets for consistent flavor and the right marinade consistency.

How should I store leftover smoked chicken?

Refrigerate in an airtight container for up to 4 days. Reheat gently in a 325°F oven until warmed through, or shred and use cold in salads or sandwiches.