Chicken breasts, with or without skin and bones
16 ounce bottle of Italian salad dressing
Hasty-Bake Gourmet Greek or Lemon Pepper seasoning or equivalent
Marinate chicken in Italian dressing for at least 1 hour and overnight if possible. (You may substitute equal parts olive oil and vinegar for Italian dressing, adding salt to taste.)
Cook chicken breasts bone side down at 225 to 250°F over indirect heat (the heat deflector should be in place over the coals). Baste every 20 minutes with a mixture of equal parts soy sauce and Worcestershire sauce using a spray bottle or brush. Sprinkle chicken with seasoning after last basting and again to taste before serving. Boneless breasts will be done in 30 to 40 minutes. Bone-in breasts will take 45 to 55 minutes to cook.