This is such an easy way to elevate plain-old chicken. The marinade infuses the meat and makes it super-juicy, even on the grill. Pair with garlic pasta, sliced on a salad or with grilled focaccia bread and provolone cheese.
4 skinned, boneless chicken breasts
1/2 cup Italian dressing
1/2 cup XV olive oil
3 tbs. balsamic vinegar
3 large cloves garlic, crushed, then minced
Cayenne pepper flakes to taste
Fresh-ground black pepper to taste
Salt to taste
1/2 tsp Italian oregano, ground in a mortar
1/4 cup fresh-grated hard parmesan cheese
Thaw the chicken, if frozen. Place in a zip-lock storage bag. Mix the rest of the ingredients in a separate bowl and pour over the chicken. Coat well and seal the bag tightly. Refrigerate for at least four hours, but best overnight.
Heat an outdoor charcoal grill with enough coals for a medium-hot fire. When the coals turn white, level them and put the chicken on the grate over direct heat. Baste with the marinade. Cook until slightly charred on one side, then flip over. Cook until juices run clear but do not over cook.
Remove from the grill, slice into 1/2″ strips and sprinkle with the grated parmesan while still hot. Serve with your choice of pasta or side dish.