1/2 cup cold water
1 cup chicken broth
1/2 cup dry onion soup mix
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dried parsley
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons dried oregano
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried basil
2 tablespoons chopped fresh parsley
In a medium bowl, combine water, broth, soup mix, garlic powder, parsley, olive oil, Worcestershire sauce, garlic powder and parsley. Mix well and refrigerate 10 minutes.
Preheat grill for high heat. Place chicken on grill and grill about 5 minutes per side, turning once, until chicken is no longer pink and juices run clear. Remove chicken from grill and place on grill. Continue to grill 5 minutes per side, turning once, until chicken is no longer pink and juices run clear. Pour juices over chicken and sprinkle with basil and parsley. Serve hot with tortilla chips or tostadas.