Thursday, June 20, 2013

Fused Grilled Chicken

(based on a recipe in 30-Minute Chicken Recipes, by William D. Lilly)

4 chicken leg quarters (or 3 to 4 lbs chicken pieces)
1/2 c Italian dressing
1/2 c teriyaki sauce
2 cloves minced garlic

Combine Italian dressing, teriyaki sauce and minced garlic and mix well. Add chicken and turn to coat. Marinate a few hours or overnight. Remove chicken from marinade and grill until done. Do not baste with remaining marinade unless you boil the marinade first to kill any chicken germs.

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