|Chicken tenders||1 Pound|
|Cayenne pepper||4 Tablespoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
Mix the mustard and cayenne together into a paste.
Coat the chicken in the paste and let it sit for a few minutes.
Carefully remove the excess coating and skewer with bamboo skewers, this makes turning a little easier. If you don’t have access to skewers, a pair of tongs comes in really handy. Place on the grill and cook until done, should take between 5 – 10 minutes. If you are unsure of its doneness, you can always finish cooking it in a 350 degree oven. Serve with the dressing.
Making the dressing: In a bowl, add the sour cream, mustard, and vinegar. Whisk it together.
While whisking, add the oil slowly, doing you best to incorporate it. Now add the sour Add the chives and season with salt and pepper.