*This post was sponsored by Renée's Gourmet Salad Dressings, though all opinions are 100% my own.*
I've always been a huge fan of Renée's Gourmet Salad Dressings. Whenever I make a caesar salad, everyone always asks me for the recipe and the answer is always the same "It's Renée's". Renée's makes salad dressings and dips that you will find in the refrigerator section of your grocery store - meaning it's fresher and isn't full of preservatives and unpronounceable ingredients. When you read the back of the bottle, you know exactly what you are getting - a real, wholesome product that you can feel good about feeding to your family. These dressings aren't just for salad though, they make a for a really nice marinade as well! The vinegar in the dressing helps tenderize the meat, while the oil seals in the natural juices and gives the meat a nice, crispy, golden crust.
When my husband and I first started dating, he would often make this recipe for me. Italian dressing makes the perfect chicken marinade in his option, and I have to agree with him! The spices are perfect, and the chicken is tasty enough that you can eat it without any sauces or dips. I often cook up a huge batch and freeze the cooked chicken breasts. This works out awesome for quick dinners, salads, or other recipes that call for pre-cooked chicken. Because the marinate makes the chicken so juicy, it freezes really well and doesn't taste dry when it's defrosted like most chicken does. I've also frozen fresh chicken with the marinade which works out really well - the chicken will marinate as it defrosts!
- 1 bottle Renée's Spring Herb Italian Vinaigrette
- 6 chicken breasts
- 1 tsp olive oil
Marinate the chicken overnight, (or at least 4 hours before grilling).
Pre-heat barbecue to a medium low heat (about 375).
Remove chicken from marinade, being sure to discard any of the remaining sauce.
Using a brush, lightly oil the grill with olive oil. Barbecue chicken for approximately 8-10 minutes per side, or until chicken is golden brown and no pink remains.