Shelly's Recipe

ISLAND GRILLED CHICKEN

Category: Poultry I

3/4 cup French salad dressing
1 (8 oz) can tomato sauce
1 1/2 tsp each ground allspice and dried thyme leaves
1 cloves garlic, minced
1/4 tsp ground ginger and ground pepper
2 1/2 to 3 lbs chicken pieces

Combine all ingredients except chicken. Place 1 cup of mixture in a large resealable bag along with the chicken; turning to coat. Seal and marinate in refrigerator for 3 to 24 hours, turning occasionally. Refrigerate remaining marinade until ready to use.

Remove chicken from marinade, discarding marinade. Prepare grill for medium heat. Place chicken on hot grill and brush frequently with reserved marinade until tender. Serves 4