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Bourbon Mustard Chicken Fingers


6 4-ounce skinned and boned chicken breast halves, cut into long strips
1/4 cup Firmly packed dark brown-sugar
3 Tablespoons Dijon Mustard
3 Tablespoons Bourbon
1 teaspoon Low sodium Worcestershire sauce
Vegetable cooking spray

Yield: 6 servings

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 - 500 degrees F.) 8 minutes or until done, turning once. Serve warm.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.