Total Time
24hrs 15mins
Prep 24 hrs
Cook 15 mins

Quick and simple, yet juicy and delicious! 10 min prep one day in advance. 24 hours later just throw on the grill.

Directions

  1. Trim the fat off of each chicken breast. Poke with a fork several times on both sides of the chicken. Then do the same with a steak knife, especially through the thick parts.
  2. Place each chicken breast into its own small ziploc bag. Divide the italian dressing into each bag. Tightly seal each bag removing any air bubbles. Place in a dish into the refridgerator for atleast 24 hours. Turn the chickens every 6 hours.
  3. After 24-36 hours take the chickens out of the bags and grill.
  4. YUM!