CHICKEN MARINADE

6 Tbs. olive oil
4 Tbs. cider vinegar
4 Tbs. lemon juice
1/2 cup brown sugar, packed
3 Tbs. grainy mustard
3 medium garlic cloves -- crushed
1 1/2 tsp. salt
1 pound boned and skinned chicken breast halves

Combine all ingredients except chicken. Marinate chicken, in
refrigerator for at least 2 hours. Grill 10-12 minutes until
no longer pink and juices run clear, turning once.

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ANOTHER CHICKEN MARINADE

1 1/2 cup dry red wine
3/4 cup olive oil
3 Tbs. soy or tamari sauce
1 Tbs. worcestershire sauce
1 Tbs. dijon mustard
pepper
3 lbs. 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. (from Patti Miner)