Title: Chicken marinade #2
 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.