Grilled Mississippi Chicken

(Gluten Free, Paleo, Keto, Whole30)


Prep Time: 35 minutes

Cook Time: 20 minutes

Yield: 4-6 servings



2 lbs Boneless Skinless Chicken Breast

½ cup Noble Made Classic Ranch Dressing

4 tbsp Coconut Aminos

½ cup Pepperoncini Peppers

1/3 cup Pepperoncini Pepper Juice



  1. Trim the excess fat off of the chicken breasts and filet each chicken breast into two thinner pieces. 
  2. In a large bowl, make marinade by whisking together the Noble Made Classic Ranch Dressing, coconut aminos and pepperoncini juice. Add the chicken to the marinade and fully coat using tongs. Add the whole peppers to the chicken and marinade. Cover and refrigerate for at least 30 minutes or overnight. 
  3. Heat your grill to a medium-high heat of about 350-400°F. While the grill is heating, remove the chicken from the fridge to take the chill off.
  4. When ready to grill, shake off any excess marinade and place the chicken on the grill over direct heat. Let cook 5-8 minutes each side. The peppers can be grilled if desired. (The thicker the chicken, the longer it will need to cook. Chicken is done cooking when the internal temperature reaches 165°F.)
  5. Once chicken is cooked, remove from the grill using tongs and let it rest for 5 minutes before slicing and serving. 

This recipe was created by Valerie Skinner of Thyme and JOY.