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Ingredients
- 1 1/2 c. dry red wine
- 3/4 c. extra virgin olive oil
- 3 Tbsp. soy or possibly tamari sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. 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 till 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.
- Chill chicken 4 to 6 hrs, turning bag over once. Grill or possibly broil chicken, turning often, till juices run clear.
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