Tender and Juicy Marinated Chicken
"This is great because its easy, and once the chicken is marinated, very quick. I can pop it in the oven and finish other things while it bakes. This is without a doubt my husbands favorite chicken, he likes it even better than my fried chicken, which is wonderful because its sooo much easier."
photo by Loves2Teach
- Ready In:
- 8hrs 5mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1⁄2 cup Italian dressing
- 1⁄2 cup soy sauce
- 6 bone-in chicken breast halves, with skin
- onion powder
- garlic powder
- salt
directions
- Combine italian dressing and soy sauce; mix well.
- Pour marinade into a gallon sized resealable plastic bag; add chicken.
- Marinate for at least 4 hours or overnight, turning several times (can be marinated up to 36 hours).
- Place chicken in a shallow baking dish (I use a cookie sheet covered with foil and sprayed with Pam).
- Sprinkle chicken liberally with onion powder and garlic powder.
- Sprinkle with salt, to taste.
- Bake for 45-60 minutes at 350 degrees, or until juices run clear.
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Reviews
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This turned out quite nicely. I used low sodium soy sauce, and low fat Italian Dressing to lighten things up a bit. Although it seems like a strange combination, it works well together and I would certainly make this again. Thanks! -
Chicken was OK. Followed recipe exactly..except that I froze it for future cooking. -
Excellent and SO EASY!!!! The leftovers made a great chicken sandwich. -
This was GREAT!!! I used this recipe for a recent baby shower and everyone raved about the chicken. This is one I will be making often!! I love the simplicity of it, as I commonly have these ingrediants on hand! -
I've been wanting to make grilled, marinated chicken for quite a while now and today was the day. This recipe was easy and tasty. My fiance and I both enjoyed it a lot. I cooked it on the Foreman grill and served it on toasted wheat bread with lettuce, tomato and mayo. Yum.
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Tweaks
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This seems like a good recipe, but it came out WAY TOO SALTY - soy sauce and italian dressing both being salty. I would be willing to try it again, but substitute pepper for salt when seasoning the chicken, and maybe not marinate it as long... I left it in the fridge overnight this time.
RECIPE SUBMITTED BY
Im just a small town girl from Texas, living the good life with my husband Jerry and our two sons, Taylor and Tresten. When were not running the kids to their various activities, we enjoy fishing, water sports (its hot down here) and explori...my favorite food? well being a Texan i would have to say Tex-Mex is my favorite type of ng new places and foods.
