Lemon Barbecued Chicken - Diabetic Friendly - cooking recipe

Ingredients

2 teaspoons Worcestershire sauce
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 cup fresh lemon juice
1/2 1/2 cup canola oil or 1/2 cup corn oil
1 green onion, with green top chopped
6 chicken breast halves (2-1/2 to 3 pounds) or 6 chicken legs and 6 chicken thighs (2-1/2 to 3 pounds)

Preparation

Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions.
Brush the mixture over the chicken pieces. Cover and marinate in the refrigerator for at least 2 hours.
Prepare a charcoal grill or gas grill.
Remove the chicken from the marinade and place skin side down on the grill. (Set 3 to 6 inches from charcoal that has reached the light gray ash stage).
Cook 30 minutes for breast halves and 40 minutes for thighs, turning every 10 to 15 minutes.
Serving size: 1 breast half or 1 leg and 1 thigh.