I love using Italian dressing on my chicken as a delicious marinade. One thing I do that saves money is I get a seasoning packet for zesty Italian dressing and make it using the directions on the package. Something that needs to be noted is that marinating your chicken overnight in salad dressing can lead to overly salty, tough meat. Limit your marinade time to 8 hours.

Jennifer, thanks for those tips on using Italian dressing for marinading chicken.

I just read Jennifers note about limiting marinade time for chicken in salad dressing to 8 hours to prevent 'overly salty, tough meat.' Sorry, but I must beg to differ!

Italian dressing as a chicken (and pork) marinade is probably also my favorite (...and I have found I can save money by using 'Dollar Store' dressing with great results!) However, although several hours can be enough marinating time -- and that IS a good limit for red meats or it will toughen -- when it comes to chicken, I actually recommend overnight for the most tender, juicy results. My family and guests always have raved and many have adopted the same practice from me with the same happy ending!!!

Here's a second marinating tip I would like to pass along. When I'm repackaging meat or poultry from the store before freezing (which I always do), if I know I'm going to marinade it before cooking it later, I pour my marinade into the freezer bag with the item and freeze them together. I find that between the time it takes for the contents to freeze and the time it takes for it to 'refrigerator thaw,' the meat/poultry is perfectly marinaded and ready to grill, etc.!!!

I agree with Rob! I do the exact same thing. Even better results from cooking on George Foreman grill. Thanks for the tip about freezing the dressing with chicken. Will definitely try :)

I love Jennifer's idea. I'm going to try it tonight. Thanks!

Thanks, both Jennifer & Rob. I printed this recipe to use next week. I like both idea's... if its something for next day - just marinate 8 hours. I do buy & freeze meats - and placing them IN the marinade as I freeze - just makes sense. Has to be perfection. Stores sell marinated meats in package, Now I will fix my own - LOVE IT.

I use Italian dressing to marinate all the time. Thanks rob about putting on chicken before freezing. After I brown chicken breast I wrap each breast in foil to finish cooking. Very moist, juicy and tender. Melts in your mouth!!