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Zesty Fajita Style Marinated Grilled Chicken Legs and Thighs 

3-4 lbs. Chicken legs and Thighs

1-16 oz. bottle Zesty Italian Salad Dressing

1 tsp. Kosher salt

2 tsp. black pepper

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. dried oregano

2 tsp. cumin

1 tablespoon Chili powder 

Add chicken pieces to a large bowl.  Pour Zesty Italian dressing over chicken, then season with salt, pepper, onion powder, garlic powder, oregano, cumin and chili powder.  Mix well.  Refrigerate 2-4 hours.  

Heat grill to 350-degrees f.  Cook using indirect heat, meaning, have one side of the grill heated to 350-degrees.  No heat on the other side of the grill.  Remove chicken pieces from bowl, and, place over the “no heat” side of the grill.  Cover and grill for 20-25 minutes, then turn and grill another 20-25 minutes.  Remove from grill.  Serve.  (if you are using larger chicken thighs and legs, as I did using Cremer’s chicken leg uarters, add 10 minutes cooking time per side).  

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