Oh my. It’s only 1:37 and it’s already been quite a day. I should have known. Waking up to snow on April 20th is a terrible omen.
Add to that the fact that my son has decided lately that he will not go back to sleep if he wakes up early from his nap, no matter how short it’s been. He doesn’t seem to care that about half an hour after getting up he will completely fall to pieces from exhaustion. And then I will fall to pieces from all the fussiness directed at me until he gets tired enough to take another nap.
Anyway. On days like today, it’s nice to have really easy recipes in your repertoire. Like this one.
I titled this post “Easiest Chicken Ever.” and although I suppose there might be an easier chicken recipe out there, this one is incredibly delicious despite the minimal work involved.
Here’s all you need:
Chicken, italian dressing, and a container to mix ’em all up in. And a grill.
It doesn’t really matter what kind of chicken you use, but you’ll want to make sure it’s skinless. Bone-in or boneless is fine. Light or dark. Whatever you like. We’re all about dark meat in this house, so we went with boneless, skinless chicken thighs. You can also vary the amount you make, so long as you have enough dressing. This is a very non-exact recipe.
Put your chicken in a shallow container that has a cover, or you could use a large ziplock bag.
Mine was still a little frozen, as you can see. But it didn’t matter because it’s going to stay in the fridge for a while still.
Now for the dressing. See, it even says it makes a great marinade. And that’s what we’re going to use it for.
Pour the dressing all over the chicken. You’ll want to make sure you don’t use all your dressing at this point. Save at least 1/4 cup for later (more if you’re making a lot of chicken.)
Turn your chicken to make sure it’s all coated.
Now cover it and put it in your fridge.
Make sure to put it between your yogurt and your eggs. It’s important in order to create the proper chicken Chi.
Just kidding. I have no idea what I’m talking about.
Now, you can marinate the chicken for as little as an hour, but the longer you let it sit in the italian dressingy-goodness the more flavorful your final product will be. So, leave it for somewhere between an hour and overnight in the refrigerator.
When it’s time to cook it all up, throw it on a hot grill. I’m assuming here that you all know how to grill. I’m not a grilling master, so I leave this up to the man of the house. We have a propane grill, but this will work just as well over charcoal.
Note: You want to make sure to discard the dressing left in the dish that the chicken was marinading in. It’s not safe to use it on the chicken while it cooks. That’s why we’ve saved some dressing to use later.
Cook the chicken on one side until it starts to get brown on that side. Flip it over.
Brush it with some of the reserved italian dressing and continue cooking.
Continue cooking until the flipped side starts to get brown and gets nice grill marks.
Flip again.Now brush this side with the reserved dressing.
Continue cooking until the chicken is cooked all the way through, or until a thermometer inserted into the thickest part of the chicken registers at least 160〫
This is seriously tasty, and seriously easy. I chose to serve it with a rice & corn pilaf and asparagus, but serve it with whatever floats your boat.
Make this tonight, supposing it’s not currently snowing in your area of the world.