0
4 skin-on, bone-in chicken legs, breasts or thighs
1/2 cup bottled sun-dried tomato-and-oregano salad dressing
4 garlic cloves, minced, or 1 tbsp bottled chopped garlic
1 tsp dried Italian seasoning
1 tsp salt
1 tsp ground black pepper
1/2 cup chopped fresh basil
Leave skin on chicken, but trim off excess fat. This helps prevent flare-ups on the grill. Using a sharp knife, make 2 or 3 slashes in each piece of chicken. Place in a large plastic bag, then pour dressing overtop. Sprinkle with garlic, Italian seasoning, salt and pepper. Massage bag to thoroughly mix spices and evenly coat chicken. Push chicken down into marinade, then squeeze as much air as possible from bag. Seal tightly with an elastic band as close to meat as you can. Place in a bowl and refrigerate at least 1 hour, preferably overnight.
When ready to barbecue, lightly oil grill and heat barbecue to medium. Remove chicken from marinade and pour remaining marinade into a small bowl. Place chicken, skin-side up, on grill. Barbecue with lid closed 10 minutes. Generously brush tops of chicken with remaining marinade, then turn. Continue to grill, turning chicken occasionally, until it feels springy when pressed, 20 to 30 more minutes. Remove to a large platter. Sprinkle with basil. Serve with stuffed tomatoes and boiled potatoes.
Calories 387, Protein 24.9g, Carbohydrates 4.3g, Fat 29.7g, Fibre 0.2g, Sodium 1016mg.
Check out this quick-fix recipe for chicken. All you need is a bottle of store-bought dressing and dried seasoning for an instant marinade. Use whichever cut of chicken you like, and if time allows, marinate overnight for a flavour boost.