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