Thursday, June 11, 2009
Yes!! Another excuse to bust out the George Foreman Grill. Even though the weather was telling me otherwise. I went behind Mother Nature's back and grilled up some chicken tenders. Take that June gloom!!!! I still had that big bag of chicken tenders from Costco. Amazingly enough, I've almost gone through the whole bag. There's probably a few pieces left.
I decided on a slightly Mediterranean flavor to my tenders. Added some herbs and spices to some plain yogurt and marinated the chicken for an hour.
I made a simple dijon-mayo dip to go along. I was planning on a peanut sauce, but I didn't have enough ingredients to pull it off. Still a nice meal.
Grilled Yogurt Marinated Chicken Tenders
6 large chicken tenders
3 oz plain greek yogurt.
1 tsp dry oregano
1 tsp dry rosemary
1 tsp dry thyme
1 tsp paprika
1 garlic clove (minced)
Combine the yogurt, oregano, rosemary, thyme, paprika and garlic.
Season both sides the chicken tenders with salt and pepper, then pour over the marinade onto each pieces. Coating each one with the mixture. Set aside for at least 30min to 1 hour. This may be done in advance.
Preheat your grill.
When the grill is ready, cook the tenders 3-5 min per side. Get a nice browning on the crust.
Remove from grill and let it rest for 5 min.
Serve with some Dijon-May Dip.
1Tbsp Dijon Mustard
1 Tbsp Lite Mayo
Juice of half a lemon
Combine all three ingredients.