Easy & Amazing Grilled Chicken

Boneless, skinless chicken breasts (about ½ lb per person)
Small (or half a large) bottle Italian Salad Dressing

Marinate chicken with dressing in a zip top bag overnight in the refrigerator. Cook on the BBQ over low heat for about 20-30 minutes (depending on the thickness of the chicken – thicker cuts can take up to 45 minutes). Cut the chicken occasionally to check for doneness, or use a meat thermometer to determine when it is ready. Chicken should never be served “Pink” – it should always be completely cooked through. As it cooks, use excess dressing from the bag to baste chicken and keep it moist (stop once the chicken is almost done, since there are some raw juices in there). If you’re in a hurry, you can “butterfly” the chicken breast – cutting them in half, cross-wise, and opening them up on the grill. You can also cook at a higher temperature, but you need to turn frequently and be careful not to let the chicken burn.

Leave as “whole” breasts for sandwiches, or as a the main dish. For use with Chicken Caesar Salad or Chicken Alfredo, cut cooked chicken into thin stips.

Time to make: 30-45 minutes (begin to marinate the night before)

Source: Andre Peterson