1 1/2 c Zinfandel
3/4 c olive oil
3 tb soy or tamari sauce
1 tb Worcestershire sauce
1 tb Dijon mustard
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.