| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Chicago |
Cheese, Chicken |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless skinless chicken |
|
|
breasts |
|
|
1 cup |
| 1/2 |
c |
Cider vinegar |
| 1 |
T |
Minced fresh parsley |
| 1/2 |
t |
Dried tarragon |
| 1/4 |
t |
Black pepper, freshly ground |
| 2 |
|
Bay leaves |
|
|
1 cup |
| 1 |
T |
Stone-ground mustard |
| 1 |
t |
Dry mustard |
| 1 |
t |
Drained capers |
| 1/4 |
t |
Black pepper, freshly ground |
| 1 |
|
Scallion, minced |
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. 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 - jpmd44a@prodigy.com
01-20-1996 Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996
21:52:05 -0500 From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”