Yes, Italian dressing marinade is a long-time classic, and we’ve done it. Tonight’s turned out excellently. The brine made it moist, and the injection added flavor. We don’t really like chicken breast meat the best, because it’s dry, but when you doctor it up like this, it’s so good!
My buddy in WV is big into brining meat before he puts it his Big Green Egg, or whatever knockoff of it he has. Connie is a dark meat fan, too, whether it be chicken or turkey. She also says white meat is too dry for her taste, but I say it’s all in the method of cooking. She likes wings because they’re like finger food, but other than that she’s strictly a thigh person. Legs, too if she gets the urge. The best legs I ever had were - wait for it - the smoked turkey legs I got at the GA Renaissance Festival two years ago. They were actually edible to me. At the end of the day, we just swept the food stalls for Turkey Legges, Steak On A Stake, Knave’s Sandwich, Scotch Eggs, all that fun stuff, and brought it all home and feasted at dinner. That’s what a medieval feast is all about - gluttony, and excess consumption of mead and ale, right? LOL!
You have to get a sous vide device for par-cooking.
That way, minimal grilling/roasting/broiling/whatever is needed to finish it off.