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Ingredients
- 2 1/2 to 3 pound fryer chicken parts (see cook's notes)
- 1/2 cup Italian bottled dressing
- 1 garlic clove, finely minced
- 1/2 teaspoon dried Italian herbs,crushed
Preparation
Step 1
Cook's notes: Rather than buy a whole cut up chicken with parts that may not be quite so desirable for grilling, purchase packages of meatier portions such as legs,thighs and breasts.
Preliminaries: Wipe chicken clean. Place in large plastic bag with the other ingredients. Seal well. Marinate in refrigerator 4 to 6 hours or overnight, turning occasionally to distribute flavors.
Procedure: Bring chicken to room temperature. Remove from bag. Drain marinade into bowl and reserve. Grill chicken over medium coals, turning and brushing frequently with reserved marinade, about 30 to 40 minutes or until done.