Herb-Marinated Chicken Pieces
Comments:	Marinated into a mild Japanese-style just-tasting teriyaki marinade, chicken pieces. *Either quarter each of the chickens [leg and thighs, breast halves and wings], or cut each chicken into parts [2 legs, 2 thighs and 2 breast halves with wings].
Servings:	8
Ingredients	Preparation
2 approximately 2 1/2-pound [1.13-kg] each frying chickens, into pieces* Marinade 1 cup [250 mL] Sherry 1/2 cup [125 mL] salad oil 1 large onion, grated or 1 tablespoon [15 mL] dehydrated minced onion 1 tablespoon [15 mL] Worcestershire sauce 1 teaspoon [5 mL] soy sauce 1 teaspoon [5 mL] lemon juice 1 teaspoon [5 mL] garlic powder 1 teaspoon [5 mL] thyme 1 teaspoon [5 mL] oregano 1 teaspoon [5 mL] rosemary 1 teaspoon [5 mL] marjoram	Quite a few hours before barbecueing chicken pieces, really well mix together all marinade ingredients. Appriximately 1 hour before barbecueing chicken pieces, arrange chicken pieces into a glass bowl, large enough to hold them all. Pour marinade all over chiken pieces; turn chicken pieces until well coated with marinade before refrigerating. A little before barbecue chicken pieces, preheat barbecue to high intensity. Reserving marinade, remove chicken pieces from marinade. Barbecue chicken pieces over hot barbecue rack for approximately 40 minutes turning and brushing chicken pieces with reserved marinade until well-done, no longer pink inside.