Easy Summer Chicken
Who doesn’t love summertime? Spending the evening outside enjoying the warm weather and longer days, cooking less and eating lighter? This will definitely help you save time, and cook less by cooking more!
The best part about making a batch of this Easy Summer Chicken is leftovers – if you have any. Slice up one or two tenders and serve over a light summer salad for lunch the next day. Put them whole or chopped up on a flavored tortilla with lettuce, fresh summer tomatoes, cucumbers, some fresh chopped herbs, a couple of teaspoons of ranch dressing or Dijon mustard, and then you have a delicious wrap. Or, chop up the leftover chicken, toss with a little bit of mayo and more fresh chopped herbs, and make your own serving of chicken salad to serve with crackers or in a leftover BBQ hot dog bun for a Northwest chicken version of a lobster roll.
As with all recipes, choose your ingredients according to your own favorite tastes, and don’t be afraid to experiment! I’ve listed some of my favorites below next to each other.
Easy Summer Chicken
- 1 ½ lbs chicken tenders (can also use breasts or cut either into 1” pieces)
- 1 pkg. dry Italian or Ranch salad dressing mix (various flavors are available)
- 1/3 c. each of: water, an oil, and an acidic ingredient from list below
- 2 tsp. fresh chopped herbs such as basil, thyme, oregano, cilantro, rosemary, chives or dill (optional)
| Acid: | Oil: |
| White, balsamic, or champagne vinegar | Olive, vegetable or canola oil |
| Rice vinegar | Sesame oil |
| Citrus juice (lemon, lime, orange) | Basil or herb-infused olive oil |
| White wine, champagne or sherry | Grapeseed oil |
Combine the dressing mix, water, vinegar and oil in a large plastic bag. Add in the chicken and toss to coat the pieces. Close and seal, then refrigerate for a minimum of two hours or overnight, occasionally rearranging the pieces so they are evenly marinated.
Remove from refrigerator about an hour before cooking (bringing the meat slightly up to room temperature helps it cook more evenly). Arrange pieces over indirect medium heat on BBQ grill and cook until done in the middle, approximately 4 minutes per side for tenders. These can also be cooked on the stovetop in a frying pan over medium heat, or on an electric grill for about 5 minutes. Serve hot with Easy Seasoned Summer Vegetables for a lovely meal to enjoy outside!
