Marinated Grilled Chicken

• 3 garlic cloves
• 1 teaspoon Cavenders All Purpose Greek Seasoning
• 1/2 cup vegetable oil
• 1/2 cup lemon juice (I prefer the vinegar) or 1/2 cup white vinegar (I prefer the vinegar)
• 1/2 cup water
• 1/4 cup onion, finely grated
• 1 teaspoon pepper
• 2 teaspoons Worcestershire sauce
• 2 whole chickens, split (ask the butcher to do this for you, its much easier!)

1. Mash the garlic with salt in a small bowl using a fork -- if easier, use a garlic press to mince the garlic. Stir in the remaining ingredients, except for the chicken. Mix well and pour over the chicken in a large ziplock bag or container. Cover and refrigerate for 24 hours.
2. Grill the chicken over low coals for 45 minutes or until done. Turn and baste with the marinade frequently.
3. If you want to, add barbecue sauce during the last 10 minutes -- I like to use white barbecue sauce with this recipe, but only add a bit in the last 5 minutes, serving the rest at the table.

garlic, cavenders, vegetable oil, lemon juice, water, onion, pepper, worcestershire sauce, chickens

Taken from www.food.com/recipe/marinated-grilled-chicken-451326 (may not work)