Simple.
If you are going to grill chicken over real flames, either gas, briquettes, or real wood charcoal ::
WalMart (or any other) Italian salad dressing, plus half that amount of olive oil and the same amount of REAL apple cider vinegar (the brown stuff - not clear), a dash of cayenne pepper, and as much minced garlic as your conscience will allow. Marinate in a closed container (plastic zip-lok bag is real handy) for not more than two or three hours which is long enough for proper penetration and retention. Save some of the marinade to brush on chicken after the first and second turning on the grill while cooking.
Recap: Half salad dressing, quarter olive oil, quarter vinegar, cayenne pepper. And GARLIC. Don't forget the GARLIC !
Pro Tip: Have the chicken at room temperature before putting it on the grill. Chicken with the skin on grills better, and has that awesome crispy skin to chunch-out on.
