How to make it

  • Slice the chicken into finger shaped pieces.
  • 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 then cover and refrigerate.
  • Prepare the grill and when coals are hot drain chicken and discard marinade.
  • Set chicken on grill rack about 5 inches from heat source.
  • Remove sauce from the refrigerator so it can warm to room temperature.
  • Cook chicken 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.
  • Serve with double mustard sauce.

Reviews & Comments 1

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  • nemo 7 years ago
    Sounds great, I love both mustard and chicken!
    I don't particularly like cooking with vinegar, perhaps freshly squeezed lemon juice would do well as a sub?
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