Worchestershire Chicken Marinade Recipe

A long time ago, I got a great deal on Worchestershire sauce and I told everyone that I knew that I needed a recipe to use all of it up.  My wonderful friend Ann sent me a marinade recipe link that she used all the time and I copied it and saved it... and never used it.  Really, with all that Worcestershire sauce sitting in the pantry calling to me?

When we recently had the power outage, Ann nicely invited us over for dinner.  Being that I had lost my ability to eat anything because of the extreme heat, we took them up on their offer because we wanted to soak up all their air conditioning :)  She served this chicken which I thought was amazing.... so I asked, what is this chicken??  She answer that it was the Worchestershire recipe that she gave me.  OOPS!  If she wasn't such a nice person, she probably would have used an "I told you so."  My husband tried it and loved it so I knew that I had to make it soon.

I opened the recipe on the computer after cutting all of the chicken that I just bought so that I could make it for a few bags of marinade. I pulled out all the ingredients and as I read the list realized that I didn't have white pepper but I had the rest.  I changed it a little from the original recipe. 

Per advice from Ann on my phone a friend, she told me that she usually just does equal parts oil and Worchestershire sauce.  Since I did not have white pepper, I used black... since I don't know much about white pepper, I decided to use half the amount because I didn't know if it might have a little less kick.  I poured this into two ziploc bags and added my chicken, then threw it in the freezer for later in the month.  I can't wait to try it!  Check out the close up on the marinade.

Worcestershire Chicken Marinade

• 1 cup (8 oz) vegetable oil
• 1 cup (8 oz) Worcestershire Sauce
• 3 tablespoons Italian seasoning
• 3 tablespoons garlic powder
• 1 tablespoon salt
• 1/2 tablespoon pepper

Directions:

In bowl (or in measuring cup) put all above ingredients in and whisk together.  Then pour the prepared marinade over the chicken and refrigerate overnight (minimum 4-5 hours).