Grilled Marinated Chicken Breasts

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

Using bottled salad dressing, my cousin put a twist on a recipe I have used for years and came up with this super easy crowd pleaser. We have this with roasted potatoes and Greek salad all summer... and the kids love it!

Ingredients Nutrition


  1. Rinse chicken breasts and pat dry.
  2. Sprinkle both sides of the breasts with salt, pepper, and garlic powder, using more or less to taste.
  3. Put chicken in a dish and add about 1/3 cup of the salad dressing, making sure all of the chicken is coated. Cover. A plastic bowl with a lid works well.
  4. Refrigerate for at least an hour or two.
  5. Grill over medium direct heat for 8-10 minutes or until juices run clear.
  6. Remove from grill to a cutting board, cover with foil and allow to sit for 10 minutes.
  7. Slice breasts on a diagonal crosswise in 1/4 inch slices.
  8. Toss slices on a shallow serving platter with the remainder of the salad dressing coating all the chicken well. Use more dressing if desired.
  9. Serve hot or at room temperature.
  10. Note: To prepare as an appetizer, cube chicken in small chunks, marinate as above, grill 3-5 pieces on small wooden skewers (soaked in water), brush on salad dressing and serve.
Most Helpful

This is a good basic marinade recipe. I just don't understand why it says DO NOT USE FAT FREE DRESSING. I use fat free Italian EVERY time I make this and it always turns out GREAT. I also like to use minced garlic and a touch of honey. Lemon or lime juice also works well. I let my chicken marinate for at least 3 hours. I encourage everyone to use fat free dressing. It cuts calories without cutting flavor, so why not?

myranda6 September 16, 2013

They weren't as flavorful as I had hoped. I would suggest marinating them for twice that time.

cookie_luv June 22, 2010

Awesome and easy recipe. I used mediteranean sea salt, course ground pepper, seasoning salt and yogurt butter. I served w/ scalloped potatoes and roasted asparagus.

Smilynn April 17, 2010