Grilled Chicken

As soon as the temperature begins to climb, often before, I am at the grill. This recipe is extremly easy and in fact has only two real ingredients. Hey, simple is usually better. For this recipe you will need skinless chicken breasts and a bottle of italian dressing, that's it. Place the thawed chicken breasts in a large zip lock bag and add enough italian dressing to cover the chicken. Place this in the refrigerator for at least an hour, but all afternoon works best, allowing the dressing to completely penetrate the chicken breasts. (FSIS does not recommend marinating chicken in your refrigerator longer than two days.)

When you are ready to start cooking, put your fire on medium if using gas, or drop the coals down to their lowest level to allow for slow cooking. Place the chicken breasts on the grill and allow to simmer for a few minutes (2 - 3 minutes) then turn them. Apply a generous coating of the dressing making certain all portions of the chicken are covered. Repeat this process often. Turn and coat the chicken approximately ever 3 minutes. This will ensure they remain moist and will keep the skin from burning. Continue this until the chicken is done. FSIS recommends you cook chicken to an internal temperature of 165 degrees.

Remove the chicken and serve with fresh corn on the cob, and a green salad. The chicken will be moist, tender, and have a wonderful flavor. Experiment with your own recipes by adding a variety of seasonings to get that just right custom taste.