preparation
In a bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3 to 4 minutes longer on each side or until juices run clear. Yield: 6 servings. |