2 chicken breast halves or thighs and legs
1/2 tsp. grated lemon rind
3/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. dried oregano
1/4 c. lemon juice
1/4 c. salad oil
1 tbsp. chopped scallions
1/2 tsp. Worcestershire sauce

Mix lemon rind, salt, dry mustard, oregano and Worcestershire sauce in small bowl. Gradually stir in lemon juice, then oil and scallions. Pour over chicken in large bowl; marinate in refrigerator for 2 hours. Remove chicken from marinade and place skin side down on grill. Set 3 to 6 inches from charcoal that has reached light gray stage. Cook for 45 minutes to 1 hour, turning once.