Another sizzling hot recipe for chicken tenders. I personally like chicken tenderloin part for grilling when asked for lean poultry because I think chicken breast can be really dry sometimes, but you can use chicken breast for the same recipe, just pound it a bit with the meat hammer before grilling 🙂
Ingredients:
- 8 Chicken tenderloins
- A little bit of salt
- 2 tbspns lemon juice
- 1 cup peri peri sauce (I personally like Nandos Trio Bell Pepper)
FOR SALAD
- 1 can chickpeas
- ¼ cup chopped coriander
- 1 tbspn tamarind and date sauce
- Some chaat masala
- 1 potato (boiled and diced)
- 1 medum red onion chopped
- 1 medium tomato chopped
- 2 tbspns lemon juice
Method:
- Massage chicken tenders with salt and lemon and keep aside for 30 mins.
- Heat the grill pan and place all the tenders on the hot plate and wait for 1- 2 mins until the chicken begins to sizzle and change the colour on the sides.
- Flip the side and brush the peri peri sauce of your choice to the cooked side and let the chicken grill for 3 mins.
- Take the tenders off the plate and prepare the salad.
- For salad, mix everything and serve.