Grilled Chicken Fingers with Double Mustard Sauce
From chefmeow 16 years agoIngredients
- 1-1/2 pounds boneless skinless chicken breasts shopping list
- 1 cup olive oil shopping list
- 1/2 cup cider vinegar shopping list
- 1 tablespoon minced fresh parsley shopping list
- 1/2 teaspoon dried tarragon shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 bay leaves shopping list
- 1 cup mayonnaise shopping list
- 1 tablespoon stone ground mustard shopping list
- 1 teaspoon dry mustard shopping list
- 1 teaspoon drained capers shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1 scallion minced shopping list
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.
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