1 c. sherry or apple juice
1/2 c. salad oil
1 lg. onion, grated
1 tbsp. prepared mustard
1 tsp. thyme
1 tsp. marjoram
1 tsp. rosemary
1 tsp. oregano
1 tsp. garlic salt
1/2 tsp. coarsely ground pepper
1/4 tsp. salt
1 tbsp. Worcestershire sauce
1 tsp. soy sauce
Chicken pieces (I use 3 breasts, split, and 4 legs and thighs, separated)

Measure sherry, oil, onion and next 10 seasonings into large jar; shake well to blend. Place chicken in shallow glass dish; pour marinade over chicken. Cover dish with plastic wrap. Refrigerate several hours or days, turning meat occasionally. Remove chicken from marinade; reserve marinade. Place chicken pieces bone side down on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken and cook 30 to 40 minutes longer, basting frequently with marinade. Makes 6-8 servings.