INGREDIENTS

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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