Try this Grilled Chicken Fingers with Double Mustard Sauce recipe, or contribute your own.
Suggest a better descriptionSlice the chicken into finger-shaped pieces 1/2 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@prodigy.com 01-20-1996 Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 21:52:05 -0500 From: LD Goss
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 112 | ||
Calories from Fat: 28 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 76.2mg | 3 % | |
Potassium 217.1mg | 6 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.9g | ||
Protein 18.5g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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