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Completely Foolproof 100% Delicious Grilled Chicken

Completely Foolproof 100% Delicious Grilled Chicken
  • Meal


  • Cusine



8 boneless, skinless chicken breasts

1 16 oz. bottle Newman’s Own Olive Oil and Vinegar Dressing

1 pkg. Zesty Italian dressing mix

1 T Spike Seasoning 

Coarse ground black pepper to taste


(Click this link to see step-by-step photos of how to make juicy grilled chicken breasts.)Trim all visible fat and membranes from chicken breasts, then cut small crosswise slits about 1/2 inch apart down the length of each chicken breast. (This gives more surface area for the marinade to cover and makes chicken cook more quickly and evenly. It also gives a nice look to the cooked chicken breasts.)Combine marinade ingredients and mix together. (You can pour out a bit of the dressing and combine ingredients in the bottle, then shake well.)Put chicken in single layer in a ziploc bag.Pour marinade over chicken. (If you’re not using all the marinade, just label it and store in refrigerator for next time.)Marinate chicken in the refrigerator 6 hours or longer. This is great to put in the refrigerator in the morning when you go to work and cook after work that night.To cook, remove chicken from the refrigerator and let it come to room temperature.Spray grill with non-stick spray or olive oil, and preheat to medium high. (You can only hold your hand there for 2-3 seconds at that heat.)Have a spray bottle ready to spray flames which may shoot up when chicken is first put on the grill.Drain chicken, then put it on the grill at an angle to grill grates with top side of chicken down.After 3-4 minutes (when you see grill marks), rotate so it’s going the opposite angle to get criss-cross marks.Cook 3-4 minutes more, then when you have good grill marks turn and cook until chicken is well browned and firm but not hard to the touch.Actual cooking time will depend on how hot your grill is, temperature of the chicken, and even air temperature if you’re cooking outside, but I cooked the chicken in the photos about 12 minutes. For best results, use an Instant-Read Meat Thermometer and cook chicken until it reaches 165F/75C. (Don’t baste chicken with reserved marinade which contains bacteria from the raw chicken.)