Grilled Chicken Marinade

By Golfwidow7

Ingredients

• 1 and 1/2 pounds chicken
• Marinade
• 3/4 cup vegetable oil
• 1/4 cup + 2 tablespoons low sodium soy sauce
• 3 tablespoons Worcestershire sauce
• 1/4 cup red wine vinegar
• 2 large lemons, separated
• 1/2 tablespoon black pepper
• 2 teaspoons Italian flat leaf parsley, chopped
• 3 tablespoons prepared yellow mustard
• 1-2 teaspoons minced garlic
• 4 tablespoons honey, separated
• Optional honey lemon sauce
• 3 tablespoons butter
• 3 tablespoons olive oil

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from yummly.com

Preparation

Step 1

Combine the vegetable oil, soy sauce, Worcestershire sauce, red wine vinegar, about 3-4 tablespoons lemon juice, 1 teaspoon lemon zest, black pepper, chopped parsley, prepared yellow mustard, 1-2 teaspoons minced garlic (depending on flavor intensity, we use 2), and 1 tablespoon honey in a large bowl.
Remove 1/3 cup of the marinade and reserve for later.
Remove fat from your chicken and pound the chicken to even width about 1 inch wide everywhere. This ensures even grilling.
Place the chicken in the marinade and marinade for at least 30 minutes to 6 hours. The chicken is best at 5-6 hours. Too much longer and it tends to get salty/cooked by the vinegar.
Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and holding it with tongs rub it all over the grate.
Preheat the grill to medium heat about 375-450 degrees F. Don't go hotter than 450 to avoid dry chicken.
Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill0 and it registers at 165 degrees F internally.
Generously brush chicken with the reserved marinade mix as it grills.
OPTIONAL: For a quick lemon butter sauce, combine: 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired. Serve with the chicken.