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Chicken Thighs in Italian Dressing?

Im new to the site, just googled a recipe for chicken thighs drenched in italian dressing, and cooked in it also. Just curious, Has anyone tried this, I'd like your reviews

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  1. Wow, this is odd...I have JUST tried a recipe for chicken (parts) drenched and baked in a sauce composed of apricot jam, onion soup mix (gulp!) and Italian dressing. I got it from this website. It is sitting in the marinade now and we are due to have it for supper tonight, so I will let you know.

    BTW, I am no pro, but I think you will do better posting this under the Board marked 'Home Cooking'.

    1 Reply
    1. re: LJS

      I also seen that listing, but I just couldn't get past the apricot jam

      :S

    2. Often just whisk together EVOO, fresh lemon juice, salt, lemon zest, garlic and that nice dried Greek oregano off the stem--takes about 3 minutes. Marinate overnight in fridge. Let it warm up for a couple of hours before grilling. Why buy the bottled stuff?

      5 Replies
      1. re: Kagemusha

        The name of the chicken dish described by LJS is Heavenly Chicken (as I know it) and it is always a HUGE hit! Everyone seems to like it (young and old alike) and the chicken always turns out moist...you can do it in the oven or on the grill....

        1. re: zengirl18

          Hmmm, sounds well...heavenly. Would you mind posting the recipe zengirl18?

          1. re: millygirl

            Having consumed the dish I now know is known as 'Heavenly Chicken', I am happy to oblige in Zengirl's absence...sure is easy

            1.THeat overn to 350. degrees. Take 1 jar of apricot jam (I zapped mine for 30 seconds in microwave to make it mixable) and stir it up in a large bowl.

            2. Add 1/2 large size (or entire small) bottle of Kraft Salad dressing (I used Golden Italian, but I have seen both Catelina and Russian versions suggested)

            3. Add one packet of Liptons Onion Soup Mix (I only used half, because I was worried about saltiness, I needn't have been).

            4. Mix and pour over 6-8 pieces of chicken-I used legs, but any chicken parts would do fine, I would imagine

            5. Cover and bake at 350 for 30 minutes. Uncover and continue to cook for 30-45 minutes, spooning the gorgeous mahoghany brown glaze over at least once.

            6. Remove from over, spooning glaze one last time. Let rest for 5 minutes before serving (over rice or noodles, is you wish-we just had side salad, without dressing!)

            This is not haute cuisine, by any means, but my husband who can go all snooty over vintages of wine, thought it was terrific and asked when we were going to have it again.

            Buon appetito!

            1. re: LJS

              sounds really good.....I'm definitely going to make this next week. Thanks for posting LJS.

              1. re: LJS

                Thanks LJS, sorry for not responding sooner millygirl...I had to get my hands on the recipe...looks like you beat me to it...

        2. When we participate in our annual group invasion of the Wigwam Village #2 motor court in Cave City, KY each October, we usually have one potluck meal. For the past several years, after I'd thought of it and tried it once successfully, I've bought a couple of frying chickens and a bottle of some kind of Italian dressing at the little Houchens supermarket there, and marinated the cut-up birds for a couple of hours before grilling them on the shaky little charcoal grill in front of our "tepee." That is invariably some of the best chicken I'll have grilled all year, which makes me a little crazy because it's the ONLY time I'll use such a short-cut, not to mention a mass-market product as a marinade!

          1. i often marinate boneless thighs or breasts in italian dressing, then coat with seasoned breadcrumbs and saute. never end up with leftovers!

            1. I first used Italian dressing as a marinade for years - spices, garlic onions....all good.