4-6 chicken breasts
1/2 c vegetable oil
1/3 c soy sauce
1/4 c white whine vinegar
2 T Worcestershire sauce
1/4 c lemon juice
1 garlic clover, crushed
1 T dry mustard
1/2 T parsley
1/2 tsp salt
pepper to taste
~ Combine all ingredients, mix well.
~ Put chicken in a large food storage bag; poor marinade over the chicken. Refrigerate for 8 to 12 hours.
~ Drain chicken, reserving the marinade. Place the reserved marinade in a small saucepan. Bring to a boil; cooking for 2-3 min while stirring.
~ Place the chicken on a hot grill, brushing with the cooked marinade as it grills.
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