• 1 cup vegetable oil

• ½ cup balsamic vinegar

• 3 T. sugar

• 3 T. ketchup

• 1 T. Worcestershire sauce

• 2 medium scallions, tops included, minced

• 1 t. salt

• ½ t. cracked pepper

• 1 t. dry mustard

• 1 medium clove garlic, minced

• Tabasco to taste

• 5 pounds of chicken in serving size pieces

Combine all ingredients except chicken.  Dip chicken in marinade to coat.  Arrange chicken in two 9” square pans.  Pour remaining marinade over chicken.  Cover and refrigerate overnight (or at least 6 hours).  Bring chicken to room
temperature.  Back in preheated 325 degree oven 30-40 minutes.  Remove
chicken from marinade.  Grill 4-5 minutes each side until tender.