Published July 1, 2007. From Cook's Illustrated.
We tasted four bottled varieties to see if we could find an acceptable substitute for homemade.
Because they have no skin and little fat, untreated chicken breasts invariably turn out dry and leathery when grilled. A common solution is to marinate them in bottled salad dressings. We tested four bottled lemon-and-herb marinades in our Grilled Lemon-Parsley Chicken Breast recipe. Laden with sweeteners, stabilizers, and gums, their gelatinous consistencies and unnatural flavors were strongly disliked. We'll stick with homemade.