More Great Recipes: Broil/Grill | Poultry

Grilled Italian Chicken


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3-4 large boneless skinless chicken breast (cut butterfly style all the way thru)
16 ounce bottle Kraft Seven Seas Viva Italian salad dressing
1 teaspoon minced garlic from a jar
garlic salt, fresh ground black pepper and Lawry's Seasoned Salt, to taste


Pour 12 ounces of salad dressing into a gallon size ziploc bag. Add chicken and garlic. Place in refrigerator.



Marinade 6 hours but no longer. The chicken will almost be falling apart at 6 hours.



Remove from fridge and ziploc bag. Season with garlic salt, pepper and seasoned salt.



Grill on medium heat 20 minutes or until internal temp reaches 165 degrees, turning every 5 minutes. During the last 10 minutes of grilling, baste chicken with remaining 4 ounces of salad dressing on both sides.



Serve.


Pairs Well With


Notes

This chicken was so tasty and juicy! Yum-O! I have heard of marinating chicken in Italian Salad Dressing and it sounded pretty good to me! I haven't been looking for recipes like this but decided to throw this together with what I had on hand and boy am I glad I did! Talk about easy and very few ingredients and that's a good thing!

I bought 3 big boneless, skinless chicken breast and gave them a butterfly cut, cutting thru the inside center lengthwise and cutting all the way thru to get 6 breast out of the three! Worked like a charm and it's a great way to cut the breast if you don't like thick breast like my family and I don't! We prefer the thinner breast! You can see from my picture they aren't to thin, just perfect for us!

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