1 bottle of Kraft Zesty Italian Dressing
Assorted Chicken Pieces or Chicken Breasts
1 Pastry Brush (I use a silicone one – see below – it is much easier to clean).
(1) Place the chicken breasts and dressing in a large Ziploc bag.
(2) Squeeze out the extra air and close the bag shut. Place in a large bowl (just to make sure nothing spills) and refrigerate for 5 to 8 hours. I rotate the bag once or twice while it marinates.
(3) Remove the chicken pieces from the bag, but keep the marinade. Cook the chicken pieces on an oiled barbecue grill. Using the brush, rebaste the chicken with the marinade after turning.* Cook until thoroughly done (an internal temperature of 165 degrees). I usually use a meat thermometer to keep me from overcooking the chicken.
*Keep in mind that the marinade has had raw chicken in it, so only use it to rebaste the chicken when it will still have time to heat up sufficiently and kill any possible bacteria.
The Kraft dressing has 1.5 g. of carbs per tablespoon
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