You can't get much easier than this 4th of July main dish. Marinate the chicken; then grill. We love using drumsticks, legs, and halved bone in breasts and letting everyone dig in with their hands. (After all, you're already getting messy between the corn on the cob and watermelon, so why not!) Our 4th of July meal planer has the full menu.

What you need

3 pounds chicken pieces (We used thighs, drumsticks and breasts)
1 bottle Tessemae’s Creamy Ranch
coarse salt and ground pepper

What to do

1. In a large plastic container or resealable plastic bag, combine the chicken, ½ of the Ranch, 1 teaspoon salt and ½ teaspoon pepper. Let marinate at least 30 minutes and up to 1 day.

2. Heat your grill to medium. Remove the chicken from the marinade. Scrape off any excess to prevent burning and discard all marinade. 

3. Grill the chicken pieces, turning frequently, until juices run clear and an internal thermometer registers 165, about 20 minutes. If flare ups occur, move the chicken to indirect heat (turn off one burner).

4. Drizzle the chicken with more Ranch before serving.