Title: Chicken Marinade #2
Categories: Sauce Poultry
Yield: 4 Servings

1 1/2	c	Dry Red Wine (Zinfandel)
3/4	c	Olive Oil
3	tb	Soy or Tamari Sauce
1	tb	Worcestershire Sauce
1	tb	Dijon Mustard
		Pepper
3	lb	Frying Chicken, cut up

In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste. Cover and shake until blended. Arrange chicken in a large plastic bag set in a shallow pan. Pour marinade over chicken, forcing as much marinade up and around chicken as possible. Tie bag tightly closed.

Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or broil chicken, turning often, until juices run clear.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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