Place chicken in a heavy plastic bag set in a large bowl. Pour salad dressing over chicken. Close bag and turn chicken to coat well. Marinate in the refrigerator for at least 24 hours or up to 48 hours, turning bag occasionally.
Drain chicken, reserving marinade.
Place chicken on the rack of an uncovered grill directly over medium** coals. Grill for 8 minutes, brushing occasionally with marinade. Turn chicken and grill for 6 to 9 minutes more or until no pink remains and juices run clear. Serve with hot cooked rice. Makes 8 servings.
To test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before having to pull away.
Reduce the fat by substituting fat-free Italian salad dressing for the regular Italian salad dressing.