Recipe#12226

Title: Chicken 11

rec.food.recipes archive

1 1/2 c  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.