Sean and I had a mutual friend in college and his mom made amazing, marinated grilled chicken. We have used this recipe countless times over the years and call it Mrs. Benanti's chicken. This is one of Mac's favorites except he once mistakenly called it "Ben Menanchi's Chicken" and the name stuck. We grilled this up for one of the cheerleading team dinners we hosted last fall and I figured calling it Ben Menanchi's Chicken wouldn't make much sense so instead I went this...
Pinapple Marinated Grilled Chicken
- Boneless Skinless Chicken Breasts
- Italian Dressing...I've always used Wishbone
- Teriyaki Marinade...I get a generic pineapple teriyaki
- Pineapple Juice...usually the little cans that come in a six pack since you don't need that much
- Minced Garlic...for marinades I just use the stuff in a jar packed in oil, but you could always smash some fresh garlic cloves
The ratios are relatively equal for the dressing, teriyaki and pineapple juice and then somewhere between a heaping teaspoon and tablespoon of garlic.
If I were making six boneless, skinless chicken breasts I would probably use a little less than half of a small bottle of dressing, half a bottle of teriyaki and one can of pineapple juice with a couple teaspoons of garlic. Marinating it over night is absolutely necessary and then grill it carefully since it can burn easily.
