Ranch-Marinated Chicken Naanwich

Servings: 8 Naanwiches



  • 8 Skinless, Boneless Chicken Thighs
  • 3 TBSP Ranch-Hand Seasoning Blend
  • 1 tsp Kosher Salt
  • 1⁄2 Cup Greek Yogurt
  • Juice from 1⁄2 Lemon
  • 8 Stonefire Mini Naan Flatbread
  • 2 Cups Shredded Lettuce
  • 2 Tomatoes, small-diced
  • 8 TBSP Junk-Free Ranch Dressing
Ranch-Marinated Chicken Naanwich

Notes* These chicken thighs are perfect for grilling outdoors but an indoor grill pan works nicely, too. If neither of those are an option, you may use a large cast-iron skillet.


Step 1:

In a large bowl or sealable freezer bag, add thighs and Ranch-Hand Seasoning and rub in thoroughly.

Step 2:

Add the next 3 ingredients, mix well with hands and cover. Marinade overnight or at least for 4 hours.

Step 3:

Remove chicken from fridge and heat up skillet or grill.

Step 4:

Carefully place thighs flat side down over high heat for about 4 minutes.

Step 5:

Reduce heat slightly and cook thighs on the other side for 6-8 minutes or until thighs are cooked through. *It is best to use a thermometer to gauge temperature as thighs can be slightly pink even when 165 degrees F. Remove from heat.

Step 6:

Reduce heat to low and warm the naan flatbread on both sides in the same pan.

Step 7:

Slice or cube the chicken.

Step 8:

To assemble naanwich, top with chicken, lettuce, tomatoes and drizzle with 1 TBSP Junk- Free Ranch Dressing.