Marinated Ribbon Chicken is kind of my signature chicken. I say that because I have made it for years and my friends have all asked for the recipe and make it themselves.
Prepare the Chicken
Begin by slicing chicken breast about 3/4 of an inch thick.Make the marinade
Marinade the ribbon chicken
I skewer the chicken along with veggies I have on hand like bell pepper, onion, mushrooms, and pineapple. Since I am not skilled at the grill, I broil for 5 minutes on one side and about 4 minutes on the other. They cook up beautifully on the grill as well.Marinated Ribbon Chicken
INGREDIENTS
- skinless, boneless chicken breasts
- 1 packet of Good Seasoning Italian Salad Dressing
- 1/4 cup of molasses
DIRECTIONS
Cut the chicken breast into long slices about 3/4 of an inch thick.
Make the Good Seasoning Italian Salad Dressing according to packet instructions.
In a shallow dish or even a plastic zipper bag, combine the salad dressing and 1/4 cup of molasses. Stir until evenly mixed.
Add the chicken to the marinade, cover and refrigerate for at least several hours, preferable 6-8.
Thread the marinated chicken strips on skewers.
Grill until chicken is cooked through. I use my broiler and cook for 5 minutes on one side and about 4 minutes on the other.
Make ahead and freeze
A great convenience and time saver is to make the marinade, add the chicken, place in a freezer-safe zipper bag and freeze. This is good to do when you get home from grocery shopping. Double the recipe and cook half for dinner and freeze the other half for another day.
When you need a quick meal, thaw and grill. I think the chicken tastes even better. But do not marinate the chicken too long. Over marinating will cause the chicken to become mushy and tough.
In general, two hours of marinating is long enough for the meat to soak up some of the flavor, but poultry can marinate for up to two days in the refrigerator, according to the USDA Food Safety and Inspection Service. Very acidic marinades can actually toughen the meat over time. Freezing stop the marinating process until thawed.
Recipe Notes
- If using wooden skewers, soak then in water for 10-15 minutes before using to prevent the ends from burning.
- Add veggies to the skewers. Veggies take a little longer to cook than the chicken so cut them into smallish pieces. Or cook just a little before adding then to the skewers with the chicken.
If you are not adding the veggies to the skewers, you might want to serve a salad. Buttermilk Ranch Dressing is super tasty over any salad greens.
A perfect dessert is a dish of Easy Crescent Apple Bundles. A scoop of ice cream and you have heaven on a plate!
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Oh, This looks absolutely lovely!
That looks delicious, I think it could well become a favourite!
Yummy. I'm hungry now…
Will try it out soon.
That does looks so totally yummy – I could fix that before work and cook it up when I get home! I think I will try that this week! Thanks for the suggestion.
I love chicken and this looks delicious. I'm not a grill cook either. I can but my husband is much better at cooking on the grill than I am.