Bourbon-mustard chicken fingers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 4-ounce skinned and boned chicken breast halves, cut into long strips | |
| ¼ | cup | Firmly packed dark brown sugar |
| Date: 1993-09-2 | ||
| 3 | tablespoons | Dijon Mustard |
| 3 | tablespoons | Bourbon |
| 1 | teaspoon | Low sodium Worcestershire sauce |
| Vegetable cooking spray | ||
Directions
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.
FROM: COOKING LIGHT, The Magazine of Food and Fitness October, 1993 Typed by Larry Bibich, Houston, Texas Posted from the Echo's Library 05/30/94 by Frank Skelly From: Frank Skelly Date: 05-30-94 Submitted By GAIL SHIPP On 12-20-95