This has become a great favorite here. Beez found it on Epicurious.
3/4 cup Cabernet Sauvignon or other dry red wine 1/4 cup balsamic vinegar 3 tablespoons olive oil 2 tablespoons unsulfured (light) molasses 2 tablespoons chopped fresh thyme or 2 teaspoons dried 2 tablespoons chopped fresh rosemary or 2 teaspoons dried 1 tablespoon crushed juniper berries or 2 tablespoons gin 3 large garlic cloves, minced 3 2x1-inch strips orange peel (orange part only) 3 2x1-inch strips lemon peel (yellow part only) 8 whole cloves 8 whole black peppercorns 2 bay leaves, broken in half 3/4 teaspoon salt Mix all ingredients in medium bowl. (Can be made 2 days ahead. Cover; chill.) Marinate poultry 2 to 4 hours and meat 6 to 12 hours in refrigerator. Drain marinade into saucepan. Boil 1 minute. Pat meat or poultry dry. Grill, basting occasionally with marinade.