1/2 cup dry white wine
1/2 cup soy sauce
2 tbsp. corn oil
2 tbsp. chopped onion
1/2 tsp. dry mustard
3 (2 to 3 lb. ea.) broiler fryers, halved lengthwise

Combine all ingredients except chickens. Cover and let stand several hours at room temperature.

Brush chicken halves with mixture and place skin side down on broiler pan or outdoor grill. Cook until lightly browned and turn. Brush again and finish cooking until internal temperature reaches 165°F. Baste while cooking with remaining mixture.

Variation: If less marinade is preferred, use 1/4 cup each of wine and soy sauce.

Serves 6.

Submitted by: Juliet Roberson