Make grilled chicken with a vinaigrette marinade your new summer go-to

I always look for recipes I can use a few different ways with just one batch. My latest such strategy involves making vinaigrette, then using some...

I always look for recipes I can use a few different ways with just one batch.

My latest such strategy involves making vinaigrette, then using some of it to marinate chicken and the rest to dress a salad. The idea came from a happy, lazy accident during my last "hot grill” summer.

I had invited extended family over for dinner on our deck and was looking to grill some chicken to serve with a salad and other sides. That morning, I was rummaging around my fridge and spied a large container of balsamic vinaigrette I had made earlier in the week for our nightly salads.

A small lightbulb went off in my head: Instead of making a separate marinade, I added the chicken parts to a zip-top bag and dumped in a bunch of the vinaigrette. I massaged it into the chicken, squeezed out extra air, sealed the bag and returned the chicken to the fridge.

When it was time for dinner, I pulled the chicken out - of course, I discarded the marinade after use - then grilled it and served it to oohs and aahs. There were no leftovers, and my guests wanted to know the recipe.