Jessica liked it when I made this – she said it tasted like ‘Restaurant Chicken’.
This means I’m a chef now – I could work at a restaurant.
Stop laughing, that’s not nice.
Hey, quit making cracks about me working at McD*n*ld’s.

Ingredients

Chicken

• Chicken Breasts

Marinade

• Some Kraft Italian Dressing – not the light stuff, but the full flavored, fatty kind.
• Some Honey

Preparation and Cooking

The Pre-grill stuff

1. Prepare grill
2. Throw the chicken into a container (most likely not cardboard) that will hold
   liquid, preferably one that will allow you to submerge the chicken in the
   Marinade.
3. Squeeze/pour the dressing into the bowl.
   Make sure you shake it first – the bottle, not your money-maker.
4. Squeeze in some honey.
   Not too much, but in Goldilocks tradition, just the right amount.
   This is a subjective thing, so I can’t tell you how much, but don’t make it more than 12% of the marinade.
5. Let the bird sit in the sauce for at least 30 minutes or I’ll say you did it wrong.
6. Grill the chicken.
   You could use a George Foreman grill for this too, if you’re really feeling like a lighter dinner.

Serve with a nice salad, because mean salads aren’t worth eating.

NOTE: We have actually marinaded the chicken for ~24 hours before and had great results – try this at home.