Instructions

• In a medium bowl, whisk together ¾ cup Italian dressing and ¾ cup thick teriyaki sauce until smooth.
• Place 4 boneless, skinless chicken breasts in a large resealable plastic bag or a shallow dish. Pour the combined marinade over the chicken, seal or cover, and move the chicken so each breast is coated. Refrigerate at least 1 hour or up to overnight. If using a bag, turn it once or twice while marinating to redistribute the marinade.
• When ready to cook, preheat your grill to medium-high heat.
• Remove the chicken from the marinade and discard the used marinade.
• Grill the chicken 12 to 15 minutes total, flipping once halfway through cooking, until a meat thermometer inserted into the thickest part of a breast reads 165°F.
• Transfer the chicken to a plate, let rest 3–5 minutes, then serve.