82 Reviews of Eric's Easy Grilled Chicken

From: Narshmellow

On Jul 6, 2003

Honestly, I didn't think italian dressing and teriyaki would blend well. But I couldn't help myself and made it anyway. I marinated it for about four hours then actually just baked the whole thing plus the marinade in the oven. I was really good! A good flavor, it looked appealing with the color from the teriyaki and the spices from the dressing. It went nicely with baked potatoes and salad. Thanks!

From: JackieGK

On Oct 6, 2006

This was the best chicken marinade I have ever tried and I've tried about a dozen. Very simple and easy. I place the marinade and the chicken in a freezer bag and freeze them together. As the chicken thaws it marinades and is ready to go when I get home from work. Very simple, very quick, very moist and delicious & does not require a lot of ingredients. 5 stars from each member of the family!

From: hobbgal

On May 9, 2005

This is the BEST chicken marinade I have ever used. We used a bit more garlic. So yummy! We will be grilling a lot of chicken this summer! Thanks!

From: Jim W

On Jan 30, 2005

This is a great marinade even if you don't have time to marinade overnight. Even a few minutes in the marinade make for a tastey meal. Enjoy!

From: Family of four

On Jun 10, 2005

I agree! This is the best chicken marinade that I have ever used. We liked it alot. I only marinated for six hours before cooking and it was still great! We also were a bit heavy on the garlic. I can only imagine how wonderful this would be marinated overnight. We are making it again very soon.

From: Carolyn J =^..^=

On Oct 22, 2007

The chicken was so very tender and the flavor was really something different and tasty. I used fat free italian dressing and I only marinated it for 1 hour then I baked it in the oven still in the marinade for 30 minutes, turning over and basting half way through. I only cooked 2 fillets so I halved the sauce but used 3 cloves of garlic, I also used slightly less teriyaki as other reviewers said it was too salty and it was just so nice, it got the thumbs up from the BF too which is a good sign as he is mostly a red meat eater. This is definitely going to be a regular dish at our place. Thanx for sharing the recipe.

From: jellyko

On Apr 28, 2005

Marinaded thinly pounded breasts for 8 hours and grilled about 8 minutes per side! Asolutely delicious flavor and cant wait to make again so I can make leftover chicken wraps with the extras as we devoured all I made and the next day I was left wishing for some!!!!!!

From: Sherri35

On Jul 8, 2005

I followed the instructions exactly and marinated overnight, but we weren't really wild about it. We found it to be very salty and the only flavor that came through was the teriyaki sauce. I do like teriyaki flavor, but I was hoping for a different sort of flavor since it was mixed with Italian dressing and garlic.

From: Tebo

On May 12, 2007

I, too, used more garlic. Is there ever enough?? I also let this sit for most of a day and overnight. Was terrific. This is good for company fare around the BBQ.

From: LonghornMama

On Jun 4, 2008

Delicious! Pounded the breasts so they were a uniform thickness, then froze in the marinade. Pulled out and put in the fridge the night before I grilled. So simple, but wonderful flavor and very moist. Thanks for sharing the recipe!