I almost never buy prepared dressings and marinades. Good Seasons dressing mix, however, is one of my compromises. It’s basically spices and other dried bits — and a small amount of “natural” maltodextrin and Xanthan both of which confuse me in this context. They are unnecessary thickeners/emulsifiers. A better solution would be to alter the vinegar:oil ratio. But we all need a bit of convenience from time to time. And, this bit of convenience tastes good and does a good job of marinating chicken — a trick I learned from my dad decades ago.
The marinade is fairly acidic, which will toughen meat if left to marinate for extended (overnight) periods. So, a quick 30-60 minute soak is all that’s needed.
Italian Marinated Grilled Chicken and Vegetables
This is so easy, it's more of an idea than actual recipe. Grill a double batch and use the leftovers for lunch and to top salads. I often use this when making Cobb Salad.
- 4 boneless chicken breasts, about 2 pounds
- 1 package Good Seasons Italian dressing
- 1/4 cup vinegar, for dressing
- 1/2 cup oil, for dressing
- 2 tablespoons olive oil
- 1 pint cherry or grape tomatoes
- 8 oz baby portobello mushrooms
- salt, to taste
- Pierce chicken breasts with a fork and pound to even thickness.
- Prepare one package of Good Seasons dressing according to directions on box.
- Coat chicken pieces in dressing. Allow to marinade 30 minutes or up to an hour.
- Toss the tomatoes and mushrooms with olive oil and salt.
- Grill chicken along with cherry tomatoes and baby portobellos.
She says: For a quick and spicy summer meal, serve these along with Fresh Corn and Black Bean Salad!
He says: You might ask, “Does that middle skewer bisect the angle formed by the outer skewers?” To which I’d reply, “Can it, Pythagoras … we’re lookin’ at grilled shrimp here.” But if you insist on getting all geometrical, you’ll observe that the skewers meet at the vertex formed by our old friend, fresh corn and black bean s̶a̶l̶s̶a̶ salad. Note that I don’t call the skewers “rays,” because that would imply that they extend forever from the vertex bowl, and sadly “infinite grilled shrimp” is just too much awesome for this imperfect universe.
In this recipe, we leave the shells on the shrimp to prevent them from drying out. To save time cleaning, pick up some raw, large (or bigger) EZ peel shrimps. Adjust cooking time as necessary.
If using bamboo skewers, soak for at least an hour before using.
- 2 pounds raw shrimp, cleaned with shell on
- 2 tablespoons cooking oil
- 1 lime
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon chipotle powder
- 2 cloves garlic, grated or pressed
- Prepare grill.
- Zest and juice lime. Add remaining marinade ingredients and whisk together.
- Add marinade and shrimp to a bowl and toss to coat. Marinade 20 minutes while coals and grill are heating.
- Place shrimp on skewers. Grill for 2-3 minutes each side.