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.