This easy recipe will wow your guests with flavor that packs a punch. Just make sure you don’t over cook the little buggers.
- 2 pounds fresh chicken breast tenderloins
For the marinade:
- 1 cup chicken stock
- zest and juice of 2 limes
- 1 tablespoon mild vinegar
- 1 tablespoon soy sauce
- 1 tablespoon dried thyme
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- red chili flakes to taste, I use a teaspoon
- 2 teaspoons brown sugar
- 2 or 3 jalapenos, seeded
- a handful of fresh cilantro
- 1/2 red onion, cut into large chunks
- salt and pepper to taste
- 2 tablespoons vegetable oil, I prefer peanut oil for this recipe
Put everything in the blender and puree. Put the chicken tenderloins in a zip bag and pour the marinade over them. Seal and refrigerate for at least one hour.
Using tongs, remove chicken from the bag and place on a platter. Pour the remaining marinade in a saute pan and bring to a boil. Reduce heat to medium low and cook down until thick and syrupy. The allspice may cause the sauce to be a bit chalky, if this is the case, add a tablespoon of butter to the sauce just before serving. It will help smooth out the sauce.
Grill the chicken on direct heat set to high. Chicken tenderloins are small, so they cook very quickly. After 2 minutes turn the tenders. Remove from the grill after 5 minutes. Cover the chicken with tin foil and rest for 10 minutes. The chicken will continue to cook while resting. Resting the meat allows the juices to resettle in each piece so they will be nice and juicy.
Drizzle the sauce over the tenders and serve. Enjoy, these are really delicious!