Grilled Italian Chicken

• 1 (8 ounce) bottle Italian salad dressing
• 3 tablespoons teriyaki sauce
• 8 boneless skinless chicken breast halves

1. In a bowl, combine salad dressinmg and teriyaki sauce.
2. Remove 1/4 cup for basting; cover and refrigerate.
3. Place chicken in a large resealable ba'g; add remaining marinade.
4. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
5. Drain and discard marinade.
6. Grill chicken, covered over medium heat for 3 minutes on each side.
7. Base with reserved marinade.
8. Grill 3-4 minutes longer on each side or until juices run clear.

italian salad dressing, teriyaki sauce, chicken

Taken from www.food.com/recipe/grilled-italian-chicken-411761 (may not work)