Reviewed: Nov. 4, 2009

one of those no brainer recipes i was like why didnt i think of that! i made this and cooked the chicken for chef salads. i added a little hot sauce. wasnt too hot for the kiddos and was great cooked on the stovetop. i used 1/2 a bottle of dressing and just as it finished added a little more to the pan and let it carmelize. really good and fast.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 16, 2009

I sauté the chicken in the marinade on top of the stove instead of grilling it. This has become one of my boyfriend's favorite meals. Effortless to prepare.

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hungryhippos

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Reviewed: Oct. 15, 2009

Per other posters, made a few minor adjustments: poked holes in the chicken to let the marinade soak in, used fresh minced garlic, added a little dash of red pepper flakes, and marinated only about 5 hours. Also used the oven instead of the grill to cook the chicken. Came out very tender with very nice flavor. I'll be making this often.

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deborah w.

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 3, 2009

This wasn't bad- but I marinated my chicken a bit too long, like 2 days too long, so it came out a little strong. However, it was still very tasty and easy. I would agree, next time I won't use a WHOLE bottle of dressing, I had a lot of marinade left over.

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crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Aug. 6, 2009

Easy and tastes amazing!! I only marinated for 4 hours... Thanks!

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Juls the Cook/Baker

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

A good basic chicken recipe, used Girard's Italian dressing and marinated overnight.

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MAXINEHARRIS

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Reviewed: Jul. 21, 2009

I followed this recipe exactly. It was good and not too salty, although other reviewers said that it was. Not sure if I will use it again. Seems to lack a little something. If I do use it again, perhaps I will add some fresh garlic to give it a little character. Had to Edit this review 7-23-09 I have upgraded the rating from 3 stars to 4 because I have found that the chicken served cold after a day or so in the refridgerator is ever so much better than it was hot off the grill. Now that I have discovered this, I will DEFINITELY be using this recipe again.

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LittlDuck15

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Reviewed: Jun. 22, 2009

this was very yummy! i cooked the chicken on my george foreman grill because it was entirely too hot tonight to be grilling outside in central florida! other than that i followed the directions exactly. the flavor wasn't as strong as i expected it to be, but it was still good. thank you!

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Jun. 20, 2009

Excellent! I used minced garlic as I had no garlic salt. Used a few dabs of Tabasco, and added Chef Paul Poultry Magic. Cooked on Non-Stick pan without any oil, just used Wish-Bone House Italian dressing w/parmesan, flipping often careful not over cook. Was absolutely great with a potato and beer! Thanks. Have 2 other pieces in storage bag marinating overnight for Father's Day cook out. Can't wait. :-) This would be fabulous to pre-cook like this - thin slice, and pile over a salad for lunch. Yummy. Note: Be careful with the salt, as the Italian dressing has high sodium content. I just used a pinch.

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Bachelor #1

Cooking Level: Beginning

Home Town: Ledgewood, New Jersey, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 19, 2009

Really good, simple marinade. I added hot sauce as per member recommendation and it definitely added some spunk.

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ChattyKatty

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

This was okay but nothing spectacular. I only used enough dressing to cover the chicken, certainly not the whole bottle. I only had a 1/4 bottle anyway to start with and still had some left for salad after pouring it over the chicken. Our fire just didn't get very hot so the pieces didn't get a pretty color or nice grill marks, but the taste from the grill was there.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 3, 2009

Yum! Great idea! It's amazing how different the dressing tastes after it's grilled.

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 2, 2009

I thought this was a very good basic recipe. I added some hot sauce and some liquid smoke. Awesome. The marinade soaked into the chicken and made it so tender. Thanks!

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Jun. 2, 2009

I did not use a whole bottle and used fresh garlic rather than powder and it was very good.

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15HourNap

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Reviewed: May 20, 2009

i agree with what everyone else has said--you definitely do not need an entire bottle of dressing. half was more than enough! i let it marinate about 6 hours, and cooked on the grill about 7-8 minutes each side...they turned out really well!! barely had to use a knife to cut the meat, and tenderizing and poking the chicken with a fork really helped the chicken absorb all the flavors. will make again for sure!

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K. Wagner

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Reviewed: May 19, 2009

Very old recipe! Great results. But I omit the salt. Enough of that in everything!

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: May 9, 2009

Very refreshing. Added 1 tablespoon hot sauce and 2 tablespoons worcestershire sauce.

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lgilli

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Reviewed: Apr. 30, 2009

I absolutely love this marinade. I use it when I make chicken caesar salad. This last time I used it with the ziti alfredo w/vegetables (from AR). I have also used this marinade when I make chicken souvlaki (also from AR). I even use this marinade for portabello mushrooms when I am grilling them. Sometimes, if I plan properly when I bring home my chicken or steak from the store I place it in a ziploc bag with the marinade and freeze it until I need it. That way it's all ready to go when I'm ready to use it and it's been marinating a long time.

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paslea1987

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

I used thighs for this and it was truly a mistake! I definitley suggest using the breasts. I'm going to give it another try!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 23, 2009

Doesn't get much easier than this recipe and I always have Italian dressing in the fridge that nobody seems to finish. I added a few splashes of Frank's Red Hot to the marinade since my fiance loves the stuff and I also omitted the salt. I didn't try this, but my fiance said it was tasty. I marinated for about 6 hours. Thanks :)

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