Ya Mon, dip your chicken in this, bake it and enjoy


½  cup Lea & Perrins’ Worcestershire Sauce
2 tablespoons  orange  juice
1 tablespoon lemon juice
1 tablespoon lime juice

1 tablespoon finely chopped jalapeño peppers*
1 tablespoon olive or vegetable oil
1 ¼ teaspoons allspice
¼  teaspoon  salt


Yield:  1 cup marinade

*Note:  Clearly this recipe is adapted from one on a bottle of Lea & Perrins’ Worcestershire Sauce.  If you are wary of the legendary heat of jalapeño peppers, just substitute something calmer, even chopped green chilies.


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