Ingredients
1 1/2 cups vegetable oil
3/4 cup soy sauce
4 tbsp. Worcestershire
2 tbsp. dry mustard (she uses Coleman’s)
2 tsp. pepper
1/2 cup red wine vinegar
2 tsp. dried parsley flakes
Directions
Mix and pour over chicken, cover, and marinate from 2 hours to overnight.
Grill chicken until done, slice, and serve in warm tortillas.
She suggests also grilling the onions and bell peppers (coat with oil, salt and pepper).