1/3 c  Vegetable oil
1/4 c  White wine vinegar
1/3 c  Lemon juice
2 tb Soy sauce
1 1/2 ts Paprika
2    Minced garlic cloves
1 ts Ground ginger
3/4 ts Cumin
1/2 ts Dry mustard
1    Chicken, cut into 8 pieces,
Scored every 1/4"

In a small bowl combine oil, vinegar, juice, soy, paprika, garlic,
ginger, cumin & mustard. Place chicken in shallow dish in single
layer. Spoon marinade over & cover with plastic wrap. Refrigerate for
at least 12 hours & up to 24 hours, turning frequently. Heat oven to
350. With slotted spoon transfer chicken to 13 X 9 X 2″ baking dish
in a single layer. Set marinade aside. Bake uncovered 50-60 minutes,
basting with the marinade & turning every 10 minutes. Transfer to
heated platter & serve.