Capri Chicken

• 4 Skin on bone in, Chicken legs, breasts or thighs
• � cup bottled sun-dried tomato and oregano dressing
• 1 Tbsp bottled chopped garlic or 4 garlic cloves, minced
• 1 tsp. Dried Italian seasoning
• 1 tsp each salt and ground black pepper
• � cup chopped fresh basil (Optional)

Trim fat from chicken place in a large plastic bag, then pour dressing overtops. Sprinkle with garlic, Italian seasoning, salt and pepper. Massage bag to thoroughly mix spices and evenly coat chicken. Push chicken down into marinade, then squeeze as much air as possible from bag. Seal tightly with an elastic band as close to meat as you can. Place in a bowl and refrigerate at least 1 hour, preferably overnight.

When ready to barbecue, heat to medium. Remove chicken from marinade and pour remaining marinade into a small bowl. Place chicken skin side up, on grill. Barbecue with lid closed 10 minutes. Generously brush tops of chicken with remaining marinade, then turn, Continue to grill, turning chicken occasionally, until it feels springy when pressed 20 - 30 minutes more. Remove to a large platter. Sprinkle with basil.