24 Hour Chicken Marinade

3/4 c. vegetable oil

1/4 c. + 2 Tbl. low-sodium soy sauce

1/4 c. Worcestershire sauce

1/4 c. red wine vinegar

2 Tbl. + 2 tsp. lemon juice

1 Tbl. dry mustard powder

1 1/2 tsp. black pepper

1/4 c. finely chopped fresh parsley

Whisk together all ingredients. Pour over chicken and allow to marinate. The longer you let it marinate, the better the flavor will be (24 hours is ideal). Makes enough for 4 large chicken breasts. Cook on an outdoor grill or an indoor grill until the thickest part of the chicken registers 160 degrees on an instant read thermometer. Remove from heat and allow to rest for a few minutes before slicing to keep all the juices inside.

Jenn's Notes: I have made this without allowing the chicken to marinate for a full 24 hours and it wasn't as flavorful. So, I highly recommend allowing it to marinate a full 24 hours.

slightly adapted from: All Recipes