Clean and trim the chicken breasts or thighs, removing any excess fat.

If using chicken breasts, you can tenderize them by lightly pounding them to even thickness.

In a medium bowl, combine Catalina dressing, olive oil, soy sauce (optional), garlic powder, onion powder, black pepper, salt, and honey (optional).

Whisk everything together until well blended.

Place the chicken in a resealable plastic bag or shallow dish.

Pour the marinade over the chicken, making sure it’s evenly coated.

Seal the bag or cover the dish and refrigerate for at least 30 minutes to 4 hours (or overnight for maximum flavor).

For Baking: Preheat your oven to 375°F (190°C).

For Grilling: Preheat the grill to medium-high heat (around 400°F / 200°C).

For Baking: Place the marinated chicken on a baking sheet lined with parchment paper or foil. Bake for 20-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).

For Grilling: Place the chicken on the grill. Grill for 5-7 minutes per side, or until fully cooked through, with an internal temperature of 165°F (75°C).

Let the chicken rest for a few minutes after cooking to retain its juices.

Garnish with fresh herbs (like parsley or thyme) if desired.

Serve with your favorite side dishes, such as roasted vegetables, rice, or a fresh salad.