Ingredients
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2 teaspoons Worcestershire sauce
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1 teaspoon grated lemon zest
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1 teaspoon salt
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1/2 teaspoon dry mustard
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1/2 teaspoon dried oregano
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1/2 cup fresh lemon juice
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1/2 cup canola oil or 1/2 cup corn oil
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6 chicken breast halves (2-1/2 to 3 pounds) or 6 chicken legs and 6 chicken thighs (2-1/2 to 3 pounds)
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1 green onion, with green top chopped
Instructions
- Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions.
- Brush the mixture over the chicken pieces. Cover and marinate in the refrigerator for at least 2 hours.
- Prepare a charcoal grill or gas grill.
- Remove the chicken from the marinade and place skin side down on the grill. (Set 3 to 6 inches from charcoal that has reached the light gray ash stage).
- Cook 30 minutes for breast halves and 40 minutes for thighs, turning every 10 to 15 minutes.
- Serving size: 1 breast half or 1 leg and 1 thigh.