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“Curt’s Succulent Chicken”
by Donna Pittman

Makes 10 servings.

Marinade:
1/4 cup dry garlic flakes         10 boneless, skinless chicken breast halves
1/4 cup dry onion flakes
2 teaspoons seasoning salt
1/4 cup worcestershire sauce
3/4 cup Dale’s Steak Seasoning
1/4 cup teriyaki sauce (optional)

Marinade: Place all ingredients in a jar. Secure the lid and shake to blend.

Pat the chicken dry with paper towels and arrange in a shallow glass dish.
Pour half the marinade over the chicken. Cover and refrigerate for 4 hours.
Cover and reserve the remaining liquid in the refrigerator.

When ready to grill, drain marinade from the chicken and discard the used marinade.

Place the chicken over hot coals. Cook 6 to 8 minutes per side, basting occasionally with the reserved marinade. Serve immediately.