Charcoal Grilled Herbed Chicken Halves

3 small chickens, halved

Herb Marinade:
1 cup sherry or if desired, apple juice
1/2 cup salad oil
1 large onion, grated
1 tablespoon dry or prepared mustard
1 tablespoon mixed herbs; thyme, marjoram, rosemary oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon soy sauce
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Measure all marinade ingredients into large jar; shake well to blend. Place chicken in shallow glass dish; pour Herb Marinade over chicken. Cover dish with plastic wrap; refrigerate several hours, turning meat occasionally. Remove chicken from marinade. Place chicken halves, bone side down, on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken and cook 30 to 40 minutes longer; basting frequently with marinade, until chicken is done. Makes 6 servings.

NOTE:
Either refrain from basting the chicken for the last several minutes of cooking or halfway through cooking, boil remaining marinade (let boil for 5 minutes to kill off the bacteria. Do not brush finished meat with contaminated sauce.