Serving Up {Chicken}: Rosemary Chicken Marinade

Summer has finally come to the Northwest!  It has been a lonnnggg winter.  We just turned our heat off last week and three days later we were at 80+ degrees.  I'm not sure what happened to Spring but maybe we will get a few Spring-like days in the next few weeks before 80 degrees return to stay.

When the temperatures heat up it's nice to take the cooking out of the kitchen.  I like to throw my frozen chicken breasts into a marinade (morning of or even the night before) and let the chicken thaw while they soak up the delicious flavors of the marinade.  When dinnertime comes around I fuel up the barbecue and dinner is a snap.  This recipe for chicken marinade is my most used...it's quick to throw together, the ingredients are almost always on hand, and it's delicious (a favorite even of my kiddos).

ROSEMARY CHICKEN MARINADE     
(recipe from Saralyn D.)
printable version

16 ounce bottle Italian Dressing
1/4 cup soy sauce
1/4 cup (heaping) brown sugar
2 tsp. dry rosemary, crushed
1 tsp. salt
1 tsp. pepper

Combine all ingredients and marinate the chicken 8-24 hours.
Discard marinade and grill chicken on the barbecue until cooked through.