Kenner Patton's my Chicken

• 2 (8 ounce) bottles Italian dressing
• 14 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons cider vinegar
• 3 garlic cloves, crushed
• 1 tablespoon crushed black peppercorns
• 8 pieces chicken

1. Mix first six ingredients together.
2. Place in to a ziplock bag.
3. Then add the marinade, reserving some of the marinade for basting the chicken.
4. Place in refrigerator and marinate overnight.
5. Grill the chicken until done, basting frequently with the reserved marinade.
6. Meanwhile, fill a cooler or large pot with hot water to get it hot.
7. Once the chicken is done, empty the cooler.
8. Put the chicken in for an hour or so with with the lid on tight.
9. This gives the chicken a chance to rest and rehydrate.

italian dressing, extra virgin olive oil, lemon juice, cider vinegar, garlic, black peppercorns, chicken

Taken from www.food.com/recipe/kenner-pattons-my-chicken-481571 (may not work)