Chuck Joiner - Catalina Chicken

Chuck Joiner of MacVoices joins Marty to talk about his favorite recipe and ways to marinade chicken MacVoices: https://macvoices.com RECIPE: CATALINA CHICKEN What You'll Need • Chicken breasts (as many as needed) — pre-split or split yourself • Kraft Catalina Classic Salad Dressing (enough to cover the chicken) • 1 teaspoon lemon or lime juice Kraft Catalina Classic Dressing: https://www.kraftheinz.com/kraft-sauces/products/00021000644698-classic-catalina-dressing Preparation: The Marinade 1. Split the chicken breasts if they aren't already split. 2. Place chicken in a container or zip bag. 3. Pour enough Kraft Catalina Classic dressing over the chicken to fully cover it. 4. Add 1 teaspoon of lemon or lime juice to the marinade and stir to combine. 5. Refrigerate for a minimum of 30 minutes — 1 hour or more is preferred for deeper flavor. On the Grill 6. Pre-heat the grill for at least 10 minutes. 7. Place chicken on the grill, being mindful of grill mark orientation (if presentation matters to you). 8. Baste the chicken with remaining marinade, adding more dressing if necessary. 9. Flip the chicken at least once after the final baste — important for food safety. 10. Grill until the edges take on burnt-ends-style color — they should look almost charred, but taste incredible. FOOD SAFETY NOTE: Always flip at least once after the last baste. Chicken is done when it reaches an internal temperature of 165°F. Pro Tips & Notes • Those almost-burnt edges are the secret — don't pull it too soon! • Makes fantastic cold leftovers, but the skin may toughen up — a quick microwave pass brings it back. Grill Warning: The dressing creates a very messy grill. Do a post-cooking burn-off and thorough cleaning immediately after dinner. ThePodTalk.net: https://thepodtalk.net Email: [email protected] YouTube: YouTube.com/@15MinuteBytes