Cut each chicken breast in half lengthwise. (Note 1) Add to a large zipper-top bag. Pour the dressing over the chicken and add the pepper. Seal the bag and ensure all of the chicken is coated with the dressing. Refrigerate for 2-3 hours.
Preheat grill to medium heat. The grill does not need to be oiled - there is plenty of oil in the marinade.
Cook the chicken over medium heat for 5-6 minutes on each side until the internal temperature reaches 165 degrees. (Note 2)
Serve immediately or cool and store in an airtight container in the refrigerator for up to five days.
Cutting the chicken breasts in half lengthwise creates smaller strips like tenders. These smaller pieces cook faster and more evenly.
After placing the chicken on the grill, let it be. The chicken will release from the grill when it is ready to be turned.
If using sauces high in sugar (such as barbecue sauce), wait until the last few minutes of cooking to baste the chicken. Sauces high in sugar burn easily.