Combine spicy ranch dressing and chicken broth in a large ziploc bag big enough to hold chicken.Add butterflied chicken to marinade and refrigerate 8 to 10 hours or overnight.

https://cookpad.wasmer.app/us/recipes/353091-spicy-ranch-dipdressing

Combine all herb dressing ingredients in a bowl.

Remove chicken from refrigerator and remove and discard marinade.Pat chicken dry and let get to room temperature 30 minutes before grilling.

Have grill set up for indirect grilling and heat to a medium 350 to 375°F.

Place chicken on grill skin side UP, grill for about 35 to 40 minutes covered with lid on basting with herb dressing every 15 minutes. flip over and grill skin side down over more direct beat, watching at all times so as not to burn until skin is crisp,5 to 15 minutes, it depends on your grill. The internal temperature should read 165, let chicken rest tented with foil 15 minutes before carving, serve with any remaing herb dressing drizzled over it.

Serve as a filling for fajitas with tortillas, shredded cheese, lettece, tomato, avacado and sour cream or as the main dish with your favorite sides!