3 pounds chicken pieces
1/2 cup bottled Italian dressing
1/2 cup bottled chili sauce
1 tablespoon molasses or dark corn syrup
Instructions:
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.
