In a bowl mix 1/2 to 3/4 of the sauce/salad dressing (leave some of the sauce for coating chicken while cooking), salt, pepper and garlic together. Place the chicken in the bowl and turn to coat. Marinate in the fridge for for about 4 hours or over night.
Preheat grill for high heat about 400 degrees.
If Charcoal make sure to leave an area on one side of the grill clear of briquettes when you spread them out.
While grill preheats pull chicken from marinade and let sit on a platter to warm up from the fridge, about 20-30 minutes.
Lower temperature of grill to 350.
Place chicken on grill and cook for about 7 minutes with lid closed, until the chicken easily releases from the grate.
Flip and cook 2nd side for about 7 minutes, until the chicken easily releases from the grate.
Now move all the pieces one side of the grill.
If gas then turn the burner! off that is directly below the chicken, close lid and cook about 10 minutes.
If charcoal then pull chicken to an area of the grill that is not as hot, or that you have no briquettes underneath, close lid and cook about 10 minutes.
Lift lid and coat chicken with remaining sauce, close lid and cook about 10 minutes or until done.