Combine orange juice, lemon juice, mustard and Worcestershire
in a medium mixing bowl
Whisk in oil, garlic, parsley, oregano,
salt and pepper
Wash and pat dry chicken pieces and add to
marinade
Cover and refrigerate 3 to 4 hours.
Remove chicken from marinade and rotate in the Flat Standard
Basket for 45 minutes or until cooked through and browned.
