Marinated Grilled Chicken Breasts (1 Ingredient!)

Marinated Grilled Chicken Breasts (1 Ingredient!)

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 10

Marinating Time: 2

Total Time: 2 20

Servings: people

Calories: 86kcal

Author: Aleka Shunk

Once you marinate and grill your breasts this way, you'll never want to try any other method. It's easy, quick, flavorful and will ensure your chicken turns out juicy every time.

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Equipment

1 meat mallet

Ingredients

1-4 lbs chicken breasts *see note
1 bottle Italian dressing, I like Wishbones!

Instructions

Lay chicken breasts onto a cutting board and cover with plastic wrap allowing at least 3 inches overlap. (We want to prevent juices from splattering!)
Use your meat mallet to pound out the chicken in the thicker areas. The idea is to smash it down so the breast is uniform in thickness. Don't pound them TOO thin and don't use the prickly end, use the flat end of your mallet!
Repeat with the other chicken breasts.
Your chicken will have enlarged at this point so now would be the time to cut the breasts into individual portions.
Add all of you chicken to a large bowl along with the Italian dressing. The amount will depend on how much chicken you use. Just make sure your chicken is thoroughly covered. (Know you can't you too much dressing.)
Let the chicken marinate for at least 2 hours or overnight.
When ready, preheat your grill over medium-high heat. When the grates are nice and hot, add your chicken. Don't touch them for 4-5 minutes. The marinade may increase the flames so turn down the heat if needed until they subside.
After 4-5 minutes, or when the chicken has nice char marks and it turns white in color, flip. Cook another 4-5 minutes or until the chicken reaches 360℉. It will continue to cook as it sits.
Let the chicken rest in a shallow bowl. Serve warm.

Notes

*Don't purchase thinly sliced chicken breasts or there will be no need for pounding. (Pounding helps to tenderize.) Look for thicker chicken breasts.

Serving Size:

1 lb of chicken should be good for 4 people depending on how you're serving it. I always overshoot and save leftover chicken to put on salads or in wraps later on!

Use a meat thermometer to help gauge the temperature of the chicken. Overcooking your chicken will dry them out. It's easier to pull them off a bit earlier and throw them back on the grill if they need more time.

I love serving this over my Caesar Salad for guests. (It's always a hit!)

Nutrition