Grilled Chicken Fingers With Double Mustard Sauce

Course : Grilling
Serves: 8
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1 1/2 pounds boneless skinless chicken breasts
---tarragon marinade---
1 cup olive oil or canola oil
1/2 cup cider vinegar
1 tablespoon minced fresh parsley
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper -- freshly ground
2 pieces bay leaves
---double mustard sauce---
1 cup mayonnaise
1 tablespoon stone-ground mustard
1 teaspoon dry mustard
1 teaspoon drained capers
1/4 teaspoon black pepper -- freshly ground
1 medium scallion -- minced

Preparation / Directions:

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. Recipe Source: "APPETIZERS ON THE GRILL" by Barbara Grunes

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