I regret ti say that I did note make note of where I came across the idea for this recipe for proper attribution so, let me start out by saying “Thank you!”
This is such a great, and truly simple idea, I actually cannot believe I hadn’t tried it myself before! The original recipe called for using one pound each of bone-in drumsticks and thighs, but I found myself with 1-1/2 pounds of boneless, skinless thighs, so that’s what I went with. Still totally delicious, and wicked simple.
•1-1/2 lb boneless, skinless chicken thighs
•2-3 cups Italian dressing
•2-3 Cups BBQ sauce
Add your chicken thighs to a gallon-sized zipper bag, then pour Italian dressing over to cover. I should note that, since I made my dressing from a mix, I used a half and half blend of olive and canola oil, even though the packet calls for using all olive oil.
Because using all olive oil, the marinade will turn solid in the fridge, making it difficult to get it to soak into the chicken.
Chicken stashed in the marinade in the bag; give the bag a flip and a squeeze, then arrange flat on a rimmed plate (for to catch any possible drippage) and stash in the fridge for a few hours or, always more better, overnight.
Give the bag a few flips and squeezes when you think to.
When ready to cook, remove the chicken from the marinade, shaking to remove any excess, and set aside on a clean plate to come up to room temperature while you prepare your grill or grill pan.
Heat your grill or grill pan over medium high heat, then add the marinated thighs and cook for about five minutes, then flip and cook for another five minutes.
Brush the thighs with barbecue sauce, then flip and cook for a couple of minutes.
Brush the bare top with more sauce, flip and cook for another couple of minutes.
And really very tasty.
If you choose to use bone-in thighs and drumsticks, cook for ten minutes per side, 20 minutes total, then brush on the sauce and cook for another five minutes before flipping and brushing with more sauce.
Give one more flip and cook for a last five minutes or so, until the sauce is charred as you like it.