Ingredients
* 6 Boneless, skinless Chicken Thighs
* 3-4 Boneless, skinless Chicken breasts, cut in half
* 2 large bottles Low Fat Spicy Italian Salad Dressing
* 1 tsp Kosher salt
* 1/2 tsp Fresh ground pepper
* 1 8 oz can Organic Tomato Sauce
* 1 large Yellow Onion
* 3 T Worcestershire Sauce
* 1/2 cup Brown sugar
* 1 tsp Garlic powder
* 1/2 cup Red Wine Vinegar
* 3 Tablespoons Dijon Mustard
* 1/2 tsp each Celery Salt and Onion Powder
wash chicken well and pat dry. Place in baggies and cover with Italian dressing. Place in refrigerator overnight. Before cooking, bring to room temperature and drain. Light grill, or heat coals until they are white hot. Place on indirect heat, cover and cook for 1 hour, or until juices run clear. While grilling, saute onion in olive oil. Add tomato sauce and remaining ingrediants. Bring to a boil and cook while chicken is grilling. When thickened, remove from heat. Begin basting chicken during last 30 minutes of cooking. Turn chicken every 15 minutes. Serve with extra sauce.
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