Title: Chicken Marinade
Categories: Sauces, Poultry, Cyberealm
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini