Florence's Grilled Chicken

• 2 quarts water
• 12 cup kosher salt
• 4 chicken breasts, bone in and skin on (thighs work too)
• 1 cup fat-free Italian salad dressing

1. Cover the chicken with cold water and salt and marinate for 4 to 6 hours in the refrigerator.
2. Remove and pat dry.
3. Rub dressing over chicken and grill skin side down over medium coals or on a gas grill until chicken tests done, basting with salad dressing.
4. Skin should be golden brown and crispy.
5. Serve hot or cold.
6. Leftovers make a good Cesar style salad!

water, kosher salt, chicken breasts, italian salad dressing

Taken from www.food.com/recipe/florences-grilled-chicken-279955 (may not work)