Ingredients
3lbschicken,drumsticks and thighs
16ozitalian salad dressing,(1 bottle)
⅓cuplemon juice
⅓cuphoney
¼cupWorcestershire sauce
2tsppaprika
Preparation
Rinse chicken under cold water pat dry.
Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce, and paprika in a plastic zipper bag. Reserve ½ cup marinade for basting chicken during grilling.
Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once.
Remove chicken from marinade and discard marinade.
Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover the grill grate. Make drainage holes in sheet foil with a large grilling fork.
Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
Grill chicken for 5 minutes, then turn. Continue grilling for about 30 minutes and turning every 5 minutes until chicken is tender and reaches 180 degrees F.
Brush with reserved marinade during the last 5 minutes of grilling time.
