Grilled Chicken on a Stick

1 whole large fryer, deboned
1 large bottle Italian salad dressing
3 tablespoons Worcestershire sauce

De-bone chicken and cut into large bite-size pieces. Place in a nonreactive container. Place enough Italian dressing over chicken to cover; add Worcestershire sauce, stir lightly with fork to blend. Refrigerate overnight.

When ready to cook, let warm up slightly at room temperature. Heat grill. Place aluminum foil on grill. Punch holes in foil. Place chicken pieces on skewers and grill, turning until done.