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).