MARINADE:

1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
1 tsp. black pepper
1/3 c. wine vinegar
1 1/2 tsp. chopped parsley
2 crushed garlic cloves
1/3 c. lemon juice

Combine all ingredients and mix well. Marinate chicken pieces 2 hours or more in refrigerator. Grill over charcoal fire, basting often with marinade. Marinade sauce makes 3 1/2 cups.