Printed from Jenn's Food Journey; adapted from Sandra Lee
1/4 cup Catalina dressing
1 Tablespoon Sriracha
1 Tablespoon soy sauce
2 Tablespoons honey
4 boneless, skinless chicken breasts
In a small bowl, combine the dressing, sriracha, soy and honey; mix well. Season the chicken with garlic salt and pepper. Place chicken in a Ziploc bag and pour the marinade over it. Seal and refrigerate for 1-2 hours.
Preheat your grill to medium-high. When grill is ready, remove chicken from bag and discard marinade. Place chicken on grill and cook for 5-8 minutes per side or until the chicken is no longer pink in the middle. Remove from grill and enjoy!
Preheat oven to 400 degrees. Place chicken in baking dish sprayed with non-stick cooking spray. Bake for 16-20 minutes or until chicken is no longer pink in the middle.