I didn't want to deal with bones, or the work of getting meat off the wings, so I used white meat chicken tenders for this recipe. I tossed the tenders in a zip bag with a bit of canola oil, salt and pepper. Turned on the grill and cooked until ALMOST done. Oh, I used about 2 pounds of tenders.
For the sauce: in a large saucepan, mix 1 cup red wine vinegar, 2-4 tablespoons Dijon or horseradish mustard, 1 small can chipotle pepper sauce, salt, pepper, 2 tablespoons chili powder, 6-8 tablespoons butter and 2 tablespoons vegetable oil. Heat all this up, the butter will melt, add in the chicken tenders and let simmer for at least 15 minutes. If you want to be fancy, use Ancho Chili powder. I didn't.
She is not kidding when she tells you 'really good'. It was really, really good! Would not have guessed it had dijon mustard and had I known I probably would have made a face. I have to get past the dijon mustard thing - obviously since this was really, really good! So tender and great flavors.
ReplyDeleteI didn't have any Dijon, but I had horseradish mustard, so I used that.
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