Thursday, June 20, 2013

Easy Grilled Chicken

We have tried a few chicken marinades, but you really can't beat using Italian dressing.  It is fast, easy, has good flavor and there is enough oil in it to keep the chicken nice and moist.  I love fresh grilled chicken and there are so many things you can do with the leftovers, if you have any.  You can toss it on a salad, make quesadillas, put it on a panini or grill it in a pita. 

We used Ken's Steakhouse Italian Dressing with Ramano Cheese.  This dressing is not dairy-free and is not labeled as gluten-free.  From some the ingredient list, I think gluten may very well be in this dressing.  If you need an Italian dressing that is egg-free, dairy-free and gluten-free, try Annie's Naturals Tuscany Italian Dressing.


Easy Grilled Chicken

2-3 pounds boneless skinless chicken breast (about 6-8)
1 16 oz bottle Italian salad dressing

Trim the fat off the edge of the chicken.  Put in a large glass dish.  Cover chicken with dressing and refrigerate for at least 6-8 hours.  Grill to perfection.
We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 370 oF.  Cook on each side for about 10-12 minutes per side or until the internal temperature of the chicken is more than 160 oF. 

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