I made an extra dressing mix, just like the one listed below, but I added a couple tablespoons of chili paste to it. I served it alongside the chicken for dipping. I really enjoyed the punch from the balsamic vinegar. Hope you enjoy it. I made a salad out of the extra chicken that I’ll post tomorrow. It was unbelievably good and I found a new product that I’m in love with! Stay tuned!!
ITALIAN MARINATED CHICKEN
1 package of dry Italian dressing mix
3 oz vinegar, I used balsamic but red wine would be great too
2 oz water
2 t olive oil
8 chicken skinless chicken thighs, breasts or legs, or a mixture
Mix first 3 ingredients together in a tight container or a cruet like the one below. Marinate chicken in a sealed baggie for at least 30 minutes but up to 4 hours (the longer the better!). Prepare grill and grill chicken until done, about 20 minutes per side, depending on the size. You can also bake at 350 for 40-45 minutes. I actually started mine in a grill pan and then moved it into the oven to finish baking. I got the nice grill marks with it that way.