Marinated Grilled Chicken

Marinated Grilled Chicken

Marinated Grilled Chicken

Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Diabetic, Gluten Free
Meal type Main Dish
Misc Freezable, Pre-preparable, Serve Hot
From book Big Boy Barbecue Book, spiral bound (1956)


  • 1 1/2 cup salad oil
  • 3/4 cups soy sauce (I use low sodium)
  • 1/4 cup Worchestershire Sauce
  • 2 tablespoons dry mustard
  • 2 teaspoons salt
  • 1 tablespoon pepper (freshly ground)
  • 1/2 cup wine vinegar
  • 1 1/2 teaspoon dried parsley flakes
  • 2 garlic cloves, crushed ((Optional))
  • 1/3 cup fresh lemon juice


Making Marinade
1. In 9 x 13 pyrex pan, mix all marinade ingredients, [being sure to break up clumps of dry mustard].
Marinating chicken
2. Place chicken breasts in marinade. Place pan in refrigerator.
Marinating chicken
3. After an hour, turn breasts over. [Can leave to soak, turning occasionally for 2-6 hours.]
Grilling chicken
4. Drain each breast, place on hot grill fire for 10-15 minutes per side, depending on size of breast.


The Big Boy book says "Marinade can be drained from steaks or chops for a second use", however I would not recommend doing that. Our knowledge of cross-contamination of meats is more developed than it was when this recipe booklet was printed. Especially DO NOT use marinade that has been used for one kind of meat for a different kind.
You can, however store the marinade before use in the refrigerator for a week, or freeze it for several months.