Ready in 1h
Try this Grilled Chicken Fingers with Double Mustard Sauce recipe, or contribute your own.
Slice 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 - firstname.lastname@example.org 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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