Wednesday, February 11, 2015

Sweet and Tangy Grilled Chicken

Sweet and Tangy Grilled Chicken
I know it's very cold outside in most places this time of year. As I write this post, here in New York, we actually have over a foot of snow on the ground from the last storm that rolled through. But this recipe is so worth digging out the barbecue and braving the frigid low temps. Yes, I've done that many times for great grilled food!

Look at the bright golden color of this grilled chicken cutlet! That color comes from the
two salad dressings used as a marinade. That marinade also gives this chicken the perfectly balanced flavors of sweet and tangy.

I tried this recipe many years ago when I saw it on a cooking site called 'Just a Pinch'. It was posted by a member named Donna Brown. She acquired this recipe from a chef who created the recipe at the restaurant he worked for. This chicken was a VERY popular item on their menu. It also became a very popular meal in my house.

I served this chicken with mexican rice...and it was all goooooood! Such minimal ingredients and effort for such bold flavors. I love these kinds of recipes!
Sweet and Tangy Grilled Chicken
Sweet and Tangy Grilled Chicken

4 boneless skinless chicken cutlets
1 cup Catalina style salad dressing
1/2 cup honey mustard salad dressing
salt & pepper - to season cutlets
seasoning salt - to season cutlets

Season both sides of the cutlets with salt, pepper and seasoning salt.
In a one gallon sized plastic food storage bag, combine the 2 salad dressings.
Place the seasoned cutlets into the bag and coat with the dressing mixture.
Close bag and lay it flat in the fridge at least 3 hours or overnight.
When ready to cook, grill as usual until done.
Serve warm.
Serves 2-4 people

Thank you Donna Brown
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