| 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>
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