Chicken marinade #2

4 servings

Ingredients

Quantity Ingredient
1½ cup Dry Red Wine (Zinfandel)
¾ cup Olive Oil
3 tablespoons Soy or Tamari Sauce
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
Pepper
3 pounds Frying Chicken, cut up

Directions

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

Related recipes