1 (8 oz.) bottle Italian salad dressing or home-made vinaigrette
3 cloves garlic, crushed (optional)
3 tbsp. teriyaki sauce or soy sauce
8 boneless skinless chicken breast halves

In a bowl, combine salad dressing and teriyaki sauce. Tip: If you're using bottled dressing, be sure to add the fresh garlic.

Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.

Drain and discard used marinade. Grill chicken, covered, over medium heat for 4 minutes on each side. Baste with reserved marinade. Grill 4-5 minutes longer on each side or until juices run clear. The time for cooking will vary with the thickness of the chicken and the heat of your grill.