Ingredients:
4 chicken breasts, with bone in or 4 chicken legs or 4 chicken thighs
1/2 cup bottled sun-dried tomato and oregano salad dressing
1 (1 tablespoon) bottle chopped garlic or 2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped fresh basil (optional)
Directions:
Using sharp knife, make 2 or 3 slashes in each piece of chicken.
Place chicken in a large plastic bag, then pour dressing overtop chicken.
Sprinkle with garlic, Italian seasoning, salt and pepper.
Seal bag and shake or massage bag to mix spices and evenly coat chicken.
Refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) When ready to cook, heat barbeque to medium heat.
Remove chicken from marinade and pour remaining marinade into a small bowl.
Barbeque with lid closed 10 minutes.
Brush tops of chicken with remaining marinade, then turn chicken.
Turn chicken occasionally, while grilling 20 to 30 minutes.
Before serving sprinkle with basil.
Can be done in the oven at 350 degrees for approximately.
40-45 min depending on size of chicken pieces.
Servings: 4
Time preparation: 65 min.
Time total: 95 min.