This is my go-to recipe for grilled chicken. As a matter of fact, if it’s rainy outside, I’ll bake it in the oven or sauté it in a pan. Any way that you do it, it’s yummy! It’s great for those days when you need something really quick and easy. I even make it for me and the kids for lunch because it doesn’t take any major prep time, it’s healthy and it’s super versatile.
My inspiration was a waitress at Cracker Barrel a few years ago. I was eating their Grilled Chicken salad. It was so yummy! I couldn’t stop eating it and ate all of it. She asked me at some point during the dinner how I like it and of course, I told her I loved it and wished I could make it at home. Then she told me the secret! Zesty Italian Dressing! Really? That’s it? It sure was! My fridge is never without this wonderful invention called Zesty Italian! This has been a permanent recipe in our home for years.
The great thing about this recipe is you can dress it up or dress it down. Every time I make it, it’s a hit. The kids have even been making by themselves for years because it’s so easy. It even makes a great take-along when you have to go to the ballpark or field trip. I hope you enjoy it as much as we do.
Ingredients:
Boneless skinless chicken breasts (If really thick or you want to stretch out your chicken, Butterfly it!)
Salt
Pepper
Zesty Italian dressing
Directions:
Sprinkle chicken on both sides with salt and pepper. Pour dressing on chicken, just enough to coat. If you have time, allow it to marinate for at least 30 minutes. But if not, it will still be great!
For Grilling:
Heat your grill on high to get it piping hot. Place chicken on the grill. Turn grill down to about medium-high. Cooking time will depend on the thickness of chicken. Chicken is ready to turn over when it no longer sticks to the grill. Keep an eye on it, especially if you butterflied it; it will cook faster. When juices run clear, it’s done. You can pour a little extra dressing on it and let it cook for an additional 5 minutes. You don’t want to dry the chicken out so don’t let it cook over for too long. It takes about 20 minutes on my gas grill.
Baking:
Spray a baking dish or baking sheet with your favorite cooking spray. Place chicken and bake at 400 degrees. No need to turn chicken over. When juices run clear, it’s done!
Pan Sauté:
Add enough olive oil to just coat the pan. Cook on medium-high. Turn once and only when chicken releases from the pan.
Serving Suggestions:
Slice and serve on a salad.
Pair with your favorite side dish. It’s even great with buttered pasta!
Slice thin and put in tortillas for yummy wraps to take with you to the ballgame.
Top with Swiss or Provolone cheese, bacon and put it on a bun or crunchy bread and have an amazing sandwich. Try grilling your bread for even more yumminess!
The possibilities are endless! Enjoy!
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