| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Harned 1994, Main dish, Poultry |
1 |
Batch |
INGREDIENTS
| 3 |
|
To 4 lbs. chicken pieces |
| 16 |
oz |
Bottle Italian salad dressing |
| 1/3 |
c |
Lemon juice |
| 1/3 |
c |
Honey |
| 1/4 |
c |
Worcestershire sauce |
| 2 |
ts |
Paprika |
INSTRUCTIONS
Place chicken in a large glass baking dish.
In a bowl, stir together remaining ingredients until well blended. Reserve
1/2 cup marinade for basting chicken during grilling. Pour remaining
marinade over chicken. Cover dish with aluminum foil. Refrigerate 1 hour,
turning chicken once.
To grill chicken, line inside of grill with heavy-duty aluminum foil.
Puncture foil at grill vent openings. Remove chicken from marinade; discard
marinade. Turning and basting occasionally with reserved marinade, grill
chicken over medium-hot coals until tender, about 40 to 50 minutes.
Yield: 6 to 8 servings.
Reynolds Wrap aluminum foil ad in "The (Louisville, KY) Courier-Journal,
n.d. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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