1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
3 tablespoons lemon juice
1/2 teaspoon mustard powder
1/2 teaspoon dried minced onion
1 cup distilled white vinegar
1/4 cup molasses
In a small saucepan, combine Worcestershire sauce, horseradish, lemon juice and mustard powder. Mix thoroughly. Scrub the lemon juice off of the yellow part of the clay, and allow to cool. Stir in the vinegar and molasses.
Place the chicken into the saucepan, and heat through. Discard any leftover juices and toss chicken with the sauce. Refrigerate at least 4 hours before serving.