Prep the chicken. For even cooking, pound the thicker end of each breast to about 3/4 inch using a meat mallet or rolling pin. Pat dry with paper towels.

Make the marinade. In a bowl, whisk together ranch dressing, 1/2 cup BBQ sauce, olive oil, vinegar or lemon juice, smoked paprika, garlic powder, onion powder, salt, and pepper.

Marinate. Add the chicken to a zip-top bag or shallow dish. Pour in the marinade, coat well, and refrigerate at least 30 minutes and up to 8 hours. Tip: Even a short 30-minute soak makes a difference.

Preheat the grill. Heat a gas or charcoal grill to medium-high, about 400–425°F. Clean and oil the grates to prevent sticking.

Shake off excess. Remove chicken from the marinade and let the extra drip off. Discard used marinade.

Grill the first side. Place the chicken on the hottest part of the grill. Close the lid and cook for 4–5 minutes without moving it, until you see good grill marks.

Flip and baste. Flip the chicken and brush lightly with fresh BBQ sauce. Cook another 4–6 minutes, covered, until the internal temperature reaches 160–165°F at the thickest point.

Rest. Transfer to a plate, tent loosely with foil, and rest for 5 minutes. The juices will redistribute and the temp will finish rising to a safe 165°F.

Finish and serve. Brush with a final thin layer of BBQ sauce for shine. Garnish with chopped parsley or chives if you like. Serve hot.