Make the dressing - place all ingredients in a glass jar and cover with a lid. Shake vigorously until well mixed. (If using store bought dressing, you'll skip this step!)
¾ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dijon mustard, 1 teaspoon sugar or honey, ½ teaspoon red pepper flakes, ½ teaspoon salt
Chicken
Place chicken in a zip top bag
6 chicken thighs
Pour dressing over the top (use homemade dressing or 1 cup of Italian dressing)
1 cup Italian dressing
Seal bag and rotate to distribute dressing
Refrigerate for at least 30 minutes and up to 12 hours
Grill the Chicken
Preheat grill for 5-10 minutes so the grates are hot
Remove chicken from marinade and place chicken on a baking sheet
Sprinkle chicken with salt and pepper
salt, pepper
Discard any remaining marinade
Place chicken skin side down on hot grill
Cook for about 30-35 minutes rotating chicken every 5-7 minutes (or as needed to avoid burning) until chicken is cooked through
Remove from grill and serve hot
Notes
Use any cut of chicken you prefer - cooking time will vary with different cuts
Place bag of marinating chicken on a cooking sheet or in a large bowl when placing in the refrigerator. This will catch any drips if your bag isn't fully sealed)
Make certain the grill is hot before adding the chicken
Scrape and clean your grates before adding chicken
Turn the chicken about every 5 minutes. On the first turn, if the skin is stuck to the grate, wait a few more minutes before turning. If it's sticking, it's not ready to be turned.
Watch for flare ups! Chicken is fatty and will often cause flare ups. When a flare up occurs, move your chicken to a new location to avoid burning. If needed, turn off one burner for a few minutes until flames are under control.
Chicken should be cooked until fully cooked or 165°F when tested with a thermometer