1/2 c. vegetable or canola 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. fresh 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 (as close to 24 hours as possible 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 165 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.
slightly adapted from: All Recipes