Bourbon-Mustard Chicken Fingers

Course : Grilling
Serves: 6
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6 pieces skinned and boned chicken breast halves -- cut into long strips 4 ounce
1/4 cup firmly packed dark brown sugar
3 tablespoons Dijon mustard
3 tablespoons bourbon
1 teaspoon low sodium Worcestershire sauce
1 spray vegetable cooking spray

Preparation / Directions:

Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top bag. Combine brown sugar and next three ingredients; pour over chicken. Seal bag, and refrigerate at least one hour, or up to four hours, turning occasionally. Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 - 500F.) 8 minutes or until done, turning once. Serve warm.

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