Grilled chicken


Long BBQ Tongs

Knife cutting board

Zip top bag



4 Chicken breasts (trimmed and sliced thin)

Salad dressing (Italian or Greek)


            Trim the fat off boneless skinless chicken breasts. Slice in half to make thinner. Not too thin, or they will dry out on the grill. Place in zip top bag. Add salad Italian Salad Dressing or Greek Salad Dressing and marinate from one to 24 hours.

            To cook: Preheat grill. Clean and oil grate with paper towels, tongs and olive oil. Try NOT to set the paper towels on fire. Make sure the burns are on low or off if need be. You can always relight it. Add marinated chicken cutlets to the grill. Do not close the lid…the chicken will cook too fast and dry out before getting the lovely grill marks. Turn the chicken 90 degrees after 4 or 5 minutes. After 5 more minutes, flip and cook on opposite side. Turn the chicken 90 degrees after 4 or 5 minutes. Cook until there is no pink in the center of the chicken and remove to plate. I can tell the chicken is done by the “feel” of it. If the chicken is still mushy when I pick it up, it is still raw. You can always test with a instant read thermometer. It should read 160 degrees.

Remove to a plate and serve with rice and grill vegetables

The Drunken Chef (Russ)

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