8 skinless chicken breasts
1 tbsp. salt
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. paprika
1/4 tsp. black pepper
1 c. Italian salad dressing

Rinse chicken with cold water, removing fat and skin. Let chicken drain, but do not pat dry.

Mix dry spices in small bowl. Rub on chicken. Place chicken in sealable container. Pour salad dressing over chicken. Seal container and refrigerate 4 to 6 hours, turning chicken once.

Grill chicken 7 minutes on each side (bone side first) over a hot fire.