Ingredients

• 3 pounds chicken drumsticks and thighs
• 1 (16 ounce) bottle Italian salad dressing
• 1/3 cup lemon juice
• 1/3 cup honey
• 1/4 cup Worcestershire sauce
• 2 teaspoons paprika
• Reynolds Wrap® Heavy Duty Aluminum Foil

Instructions

1. Rinse chicken under cold water pat dry.
2. Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
3. Preheat grill to medium. Tear off a sheet of Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
4. Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
5. Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.