It is absolutely, unbelievably hot here. Heat indexes are way over 100 and today is supposed to be the cool day of the week :( For the first time in years I'm kind of wishing we had air conditioning.
Since I don't want to heat the house up any more than it already is, we'll be cooking a lot outside. The grill is a great way to make dinner on a hot summer's day and my favorite thing to grill is chicken. Yum!
I have several chicken marinade recipes, but this is by far the most requested and the easiest. In fact, you've probably had some version of it at a family gathering.
I'd thought I'd share my little twist to what's simply an Italian dressing marinade. A little of this and a little of that makes this nearly irresistible.
Grilled Italian Chicken
4 boneless, skinless chicken breasts
1 bottle (16 oz.) Zesty Italian dressing
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried rosemary
In a shallow baking dish or ziploc bag, mix the salad dressing, garlic powder and herbs. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
Preheat the grill for high heat. Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.