Ingredients
1-1/4 cups olive oil1/2 cup red wine vinegar1/3 cup lemon juice1/4 cup reduced-sodium soy sauce1/4 cup Worcestershire sauce2 tablespoons ground mustard1 tablespoon pepper3 garlic cloves, minced1 broiler/fryer chicken (3 to 4 pounds), cut up
Preparation
Place the first eight ingredients in a blender; cover and process until blended. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade.
Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 40-45 minutes or until juices run clear, turning occasionally and basting with reserved marinade during the last 15 minutes.
