It's grilling season, baby!
These little strips of heaven will definitely be gracing our Weber again. I served them with an herb blend salad with corn, tomatoes, and feta topped with a simple dressing of lime, olive oil, and S & P.
Grilled Honey-Jalapeno Chicken Tenders
Serves 6 to 8
Adapted from The Farm by Ian Knauer
Note: If you don’t want to grill the tenders, they can be broiled
about 5 inches from the heat for about 6 minutes.
Preheat the grill and oil the grill rack.
o
¼
cup honey
o
3
tablespoons soy sauce
o
2
tablespoons extra-virgin olive oil
o
4
garlic cloves, minced
o
6
jalapeño peppers, finely chopped (can remove seeds for less kick)
o
1
tablespoon finely grated lemon zest
o
2
teaspoons kosher salt
o
¾
teaspoon black pepper
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3
pounds chicken tenders, or breast cut into strips
o
½
cup chopped fresh cilantro (optional)
o
Sour
cream for serving (optional)
Whisk together the honey, soy sauce,
oil, garlic, jalapeños, lemon zest, salt, and pepper. Toss the chicken in the
marinade and let stand for at least 10 minutes, up to several hours.
Grill the chicken until well browned
and cooked through, flipping once, 4 to 6 minutes. Serve the chicken sprinkled with the
cilantro and with a dollop of sour cream on the plate.
