This is quite simple and tasty. Had an impromptu dinner last night for a few friends so it didn't have a lot of time to marinate but it was still full of flavor. Even the "picky eater" guy liked it. Chicken turned out moist and delicious!
Fantastic!! Sooooo simple....yet soooo good! I have used this recipe several times now. I wish I could give it more than five stars. It's a keeper. Thanks!
Wow - I was skeptical at first of this marinade - but wanted something easy to round out my OAMC. This was a huge hit. I used the full size boneless skinless chicken, froze the chicken in the marinade and once thawed I drained the chicken. I think that if I had used smaller chicken or marinaded longer or left the chicken sitting in the marinade it would have been salty. Mine was not overly salty though and really good. A definite repeat. I used the store brand italian and Tsang Korean Teriyaki sauce. Out of garlic - so I thre in some powdered.
Good and easy, but a little salty, I think it's really the Italian dressing that makes it salty. Roxygirl
Outstanding! What a wonderful marinade.
Delicious....Fat Free dressing...Fat free chicken.....
Is was good, but nothing that struck us as fabulous. Given the simplicity of the ingredients though I could see me whipping this up again one day
Absolutely Delish! I used split breasts with the bones and pulled the skin off before marinating. I was out of italian dressing so I used red wine vinegar, olive oil and italian seasoning in stead. This was a great grilled chicken recipe. There was one piece left over and I had it cold for lunch the next two days. Thanks for getting this recipe out of your brother! It is so simple and delish!
Made as written and I wouldn't change a thing! I prepared 6 split breasts and we did not find it too salty at all. The chicken was moist and tender and had great flavor. I served with grilled pineapple, wild rice and a nice salad. It was a wonderful meal. Thanks Di for another great recipe!
Very good. A little salty but cutting the Italian dressing down helped on that.