Introducing the versatile Italian Dressing Chicken Marinade—a culinary gem that serves a dual purpose as both a marinade and a salad dressing! This nifty trick is my go-to solution for effortless midweek meals, offering a fantastic way to infuse your dishes with scrumptious flavors while minimizing your time and effort in the kitchen. It's a game-changer for those seeking deliciousness without compromising on simplicity.
Combine all the ingredients in a jar with a tight-fitting lid and shake well to combine.
Add 4 chicken breasts to a resealable bag or large container with a lid. Pour the marinade over the chicken. Cover and refrigerate for 3 hours or up to 24 hours.
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 7 to 8 minutes on each side. You may also bake the chicken at 425°F for 25 minutes.
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Notes
White wine vinegar: You can substitute it with red wine vinegar, chardonnay, or apple cider vinegar.Freeze Italian dressing with chicken raw: Add the breasts to a freezer bag, then pour the dressing into the bag. You can store the chicken for up to 6 months in the freezer. To cook the chicken, thaw it in your fridge overnight, then bake according to the recipe directions.Makes about 1 cup.