• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Grilled Chicken Fingers with Double Mustard Sauce

  • Recipe Submitted by on

Category: Poultry, Cheese

 Ingredients List

  • 1 1/2 lb Boneless skinless chicken
  • -breasts


-1 cup
1/2 c Cider vinegar
1 tb Minced fresh parsley
1/2 ts Dried tarragon
1/4 ts Black pepper, freshly ground
2 Bay leaves

- 1 cup
1 tb Stone-ground mustard
1 ts Dry mustard
1 ts Drained capers
1/4 ts Black pepper, freshly ground
1 Scallion; minced

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.

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