Cooking Recipe Chicken Marinade #2
Recipe Ingredients
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
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