Bourbon-mustard Chicken Fingerschicken, poultry 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 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 - 500F.) 8 minutes or until done, turning once. Serve warm. |
