This delicious Zesty Chicken recipe has got to be the best chicken I have had in a long time – moist, tender, and yummy.  It is a twist on a recipe I found in an old Simple & Delicious magazine from August 2006.  I made it my own with a few tweaks and it is definitely a keeper.  We ate it “straight up,” but next time I am thinking about throwing it in a wrap or on a bun with all the toppings and making a sandwich out of it.  What do you think?

Zesty Chicken | Mini Van Dreams #recipes #chickenrecipes

Zesty Chicken
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A delicious recipe for chicken that can be used as a marinade or a sauce, and then grilled or baked. The chicken comes out moist and tender and yummy.
  • 4 boneless, skinless chicken breasts
  • 3 Tablespoons olive oil OR prepared oil and vinegar dressing*
  • ½ cup Ketchup
  • 2 teaspoons dried parsley
  • 1-1/2 teaspoons garlic salt
  • 2 teaspoons black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2-3 dashes hot sauce (optional)
  • 1 teaspoon Worcestershire sauce
  1. To use as a marinade: combine all ingredients, including chicken, in a large zipper bag. Toss to mix/coat. Allow to marinate in the fridge for at least 2 hours. Discard marinade and bake or grill chicken.
  2. To use as glaze:
  3. Bake chicken, covered, at 425 degrees for approximately 20 minutes.
  4. Combine all ingredients in a bowl and mix well to incorporate.
  5. Spoon or brush glaze onto chicken. Recover and return to oven.
  6. Continue cooking for 10-15 minutes, or until juices run clear.
*When making this recipe, I used a Vidalia Onion and Vinegar dressing and it was delicious. Zesty Italian or regular Italian dressing would be perfect also.


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