Grilled Marinated Chicken Breasts

1. 1

   Rinse chicken breasts and pat dry.

2. 2

   Sprinkle both sides of the breasts with salt, pepper, and garlic powder, using more or less to taste.

3. 3

   Put chicken in a dish and add about 1/3 cup of the salad dressing, making sure all of the chicken is coated. Cover. A plastic bowl with a lid works well.

4. 4

   Refrigerate for at least an hour or two.

5. 5

   Grill over medium direct heat for 8-10 minutes or until juices run clear.

6. 6

   Remove from grill to a cutting board, cover with foil and allow to sit for 10 minutes.

7. 7

   Slice breasts on a diagonal crosswise in 1/4 inch slices.

8. 8

   Toss slices on a shallow serving platter with the remainder of the salad dressing coating all the chicken well. Use more dressing if desired.

9. 9

   Serve hot or at room temperature.

10. 10

    Note: To prepare as an appetizer, cube chicken in small chunks, marinate as above, grill 3-5 pieces on small wooden skewers (soaked in water), brush on salad dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.