3 lb Chicken pieces
1/2 c Bottled Italian dressing
1/2 c Bottled chili sauce
1 tb Molasses or dark corn syrup
If desired, pull off and discard the skin from the
chicken. Place the chicken in a shallow dish and
brush with 1/4 cup of the italian dressing.
Refrigerate, covered, up to 3 hours.
Meanwhile, in a small saucepan, combine the remaining
1/4 cup italian dressing, the chili sauce and
molasses, and bring to a boil. Reduce heat to low and
simmer for 5 minutes.
Grill the chicken over medium coals (or broil 5-6
inches from heat), turning two or three times, for 15
minutes. Brush with some of the sauce and continue to
grill, turning and brushing two or three times, until
chicken is tender, juices run clear and meat is no
longer pink, 10-15 minutes more.
