Grilled Chicken Fingers With Double Mustard Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless skinless chicken breasts
		Tarragon Marinade
1 cup	237ml	Olive oil or canola oil
1/2 cup	118ml	Cider vinegar
1 tablespoon	15ml	Minced fresh parsley
1/2 teaspoon	2.5ml	Dried tarragon
1/4 teaspoon	1.3ml	Black pepper - freshly ground
2		Bay leaves
		Double Mustard Sauce
1 cup	237ml	Mayonnaise
1 tablespoon	15ml	Stone-ground mustard
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Drained capers
1/4 teaspoon	1.3ml	Black pepper - freshly ground
1		Scallion - minced

Recipe Instructions

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.

Source:
"APPETIZERS ON THE GRILL" by Barbara Grunes

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