Completely Foolproof 100% Delicious Grilled Chicken

Ingredients

• 8 boneless, skinless chicken breasts
• 1 16 oz. bottle Newman's Own Olive Oil and Vinegar Dressing
• 1 pkg. Zesty Italian dressing mix, powdered mix
• 1 T Spike Seasoning
• Coarse ground black pepper to taste

Directions

1. Trim away any visible fat and membranes from the chicken breasts. Make small cuts across each breast, spacing them about 1/2 inch apart from one end to the other, so the marinade has more places to settle and the chicken cooks more evenly.
2. Stir the marinade ingredients together until combined. If you want to make this especially easy, pour a little dressing out of the bottle, add the remaining marinade ingredients directly to it, and shake until blended.
3. Arrange the chicken in one layer inside a ziploc bag.
4. Pour the marinade over the chicken. If you do not use all of it, mark the container clearly and refrigerate it for another batch.
5. Refrigerate the chicken in the marinade for 6 hours or longer.
6. When you are ready to cook, take the chicken out of the refrigerator and let it come to room temperature.
7. Coat the grill with non-stick spray or olive oil, then heat it to medium high. At that temperature, you should only be able to hold your hand over the heat for 2-3 seconds.
8. Set a spray bottle nearby in case flames flare up when the chicken goes onto the grill.
9. Drain the chicken, then place it on the grill with the top side facing down, angled across the grates.
10. Cook for 3-4 minutes, until grill marks appear, then turn the chicken to the opposite angle so you get a crosshatch pattern.
11. Grill for another 3-4 minutes. Once the marks look good, flip the chicken and continue cooking until it is nicely browned and feels firm, but not hard, when pressed.
12. The exact time will vary with the heat of your grill, the temperature of the chicken, and even the outdoor temperature, but the chicken shown in the photos cooked for about 12 minutes. For the most reliable result, check with an Instant-Read Meat Thermometer and cook until the chicken reaches 165F/75C. Do not brush the chicken with used marinade that has touched the raw chicken.