Barbecued Chicken
By Rhonda Cattell
Serves 6
Ingredients
2 whole fryer chickens, cut into pieces
3/4 cup vegetable oil
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
1 lemon, juiced
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons minced parsley
1 clove garlic, minced
Instructions
In a large bowl combine oil, soy sauce, Worcestershire sauce, red wine vinegar, lemon juice, mustard, salt, parsley, and garlic. Pull out 1/2 cup marinade and reserve in a cup; refrigerate. Add chicken to bowl and mix until each piece is well coated with marinade. Put bowl of chicken in refrigerator for 6 to 24 hours.
Remove chicken and grill over medium-hot coals 15-20 minutes or until chicken is cooked, basting frequently with reserved marinade (the 1/2 cup, NOT the juices left from raw chicken).