Marinated Grilled Chicken
1 chicken, halved lengthwise
1/2 cup olive oil
1/4 cup low-sodium soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons dry mustard
1/4 teaspoon salt
1 teaspoon black pepper
In a medium bowl, whisk together oil, soy sauce Worcestershire sauce, vinegar, and lemon juice. Whisk in dry mustard, salt, and pepper.
Pour marinade over chicken. Place chicken in refrigerator to marinate overnight or, at least, for two hours, turning chicken halfway through marinating. The longer the chicken marinates, the more flavor it will have.
Thirty minutes before grilling, remove chicken from refrigerator and allow to come to room temperature. Preheat the grill to a medium temperature, about 300 degrees F.
Remove chicken from marinade and place halves on grill, meat side down. Brush on marinade. Cover grill and cook for 30 minutes. Turn chicken, brush on marinade, cover grill, and cook for another 20-30 minutes, depending on the size of the chicken. Discard remaining marinade. (See note.) When done the leg will easily pull away, and juices will run clear when chicken is pierced. Makes 2-4 servings.
Note: Food safety is important when cooking chicken. Thoroughly wash your hands after handling raw chicken. Disinfect the counter if the chicken was thawing on it. It's okay to use the marinade to baste the chicken while it's cooking, but cook it thoroughly after brushing on the marinade. Never serve the marinade. Always discard what is left.
Next week: Grilled zucchini and yellow squash!