MENU
 
 
 
 

  • Grilled Chicken Fingers With Double Mustard Sauce

    0 votes
    Grilled Chicken Fingers With Double Mustard Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb Boneless skinless chicken breasts
    • 1 c. Extra virgin olive oil or possibly canola oil
    • 1/2 c. Cider vinegar
    • 1 Tbsp. Chopped fresh parsley
    • 1/2 tsp Dry tarragon
    • 1/4 tsp Black pepper, freshly grnd
    • 2 x Bay leaves
    • 1 c. Mayonnaise
    • 1 Tbsp. Stone-grnd mustard
    • 1 tsp Dry mustard
    • 1 tsp Liquid removed capers
    • 1/4 tsp Black pepper, freshly grnd
    • 1 x Scallion chopped

    Directions

    1. Slice the chicken into finger-shaped pcs 1/2 inch by 3 to 4 inches.
    2. For the marinade, mix together oil, vinegar, parsley, tarragon, pepper, and bay leaves. Divide chicken between two large self-sealing plastic bags. Add in marinade and seal bags securely. Turn bags several times so which all chicken pcs are coated with marinade. Set bags in a bowl and marinate in refrigerator for 3 to 4 hrs, turning occasionally.
    3. While chicken is marinating, prepare sauce. Spoon mayonnaise into a small bowl. Fold in remaining ingredients. Cover and chill.
    4. Prepare the grill and when coals are warm, drain chicken and throw away marinade. Set chicken on grill rack about 4 to 6 inches from heat source. Remove the sauce from the refrigerator so it can hot to room temperature. Cook chicken for 6 to 8 min, turning once or possibly twice, as necessary. Chicken will char, and juices will run clear when meat is pierced with a fork. Don't overcook.
    5. This recipe serves 8.

    Similar Recipes

    Leave a review or comment