Grilled chicken fingers with double mustard sauce

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Boneless skinless chicken breasts 1 cup
½ cup Cider vinegar
1 tablespoon Minced fresh parsley
½ teaspoon Dried tarragon
¼ teaspoon Black pepper, freshly ground
2 Bay leaves 1 cup
1 tablespoon Stone-ground mustard
1 teaspoon Dry mustard
1 teaspoon Drained capers
¼ teaspoon Black pepper, freshly ground
1 Scallion; minced

Directions

TARRAGON MARINADE

DOUBLE MUSTARD SAUCE

Slice the chicken into finger-shaped pieces ½ inch by 3 to 4 inches.

For the marinade, mix together oil, vinegar, parsley, tarragon, pepper, and bay leaves. Divide chicken between two large self-sealing plastic bags.

Add marinade and seal bags securely. Turn bags several times so that all chicken pieces are coated with marinade. Set bags in a bowl and marinate in refrigerator for 3 to 4 hours, turning occasionally.

While chicken is marinating, prepare sauce. Spoon mayonnaise into a small bowl. Mix in remaining ingredients. Cover and refrigerate.

Prepare the grill and when coals are hot, drain chicken and discard marinade. Set chicken on grill rack about 4 to 6 inches from heat source.

Remove the sauce from the refrigerator so it can warm to room temperature.

Cook chicken for 6 to 8 minutes, turning once or twice, as necessary.

Chicken will char, and juices will run clear when meat is pierced with a fork. Do not overcook. This recipe serves 8.

Recipe Source: APPETIZERS ON THE GRILL by Barbara Grunes (c) 1992 Chicago Review Press, Chicago, IL - 156 pages - $9.95 As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@...

01-20-1996

Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 21:52:05 -0500 From: LD Goss <ldgoss@...>

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