This recipe happened by accident as we thought the package was for boneless chicken breast, at least it was in the same section with all the other boneless breasts. Somehow, it was shifted from its spot in the meat case at the grocery. So at home when we started opening up our chicken breasts, the packages looked identical, with the exception of a few changes in wording we had one package of chicken tenders and one package of boneless chicken breasts.
|½||Tbsp||Finger Lickin’ Rub|
|½||Tbsp||Fresh rosemary, chopped|
|½||Tbsp||Fresh thyme, chopped|
I marinated both the tenders and breasts in some Italian dressing with the addition of some of my Finger Lickin’ Rub, because I now keep a large container of it in our easy reach kitchen cabinet, and because we love this stuff. We also added some fresh herbs from our garden, chopped them up first.
Just take the tenders and put them into a zip type plastic bag, add enough of the dressing to coat well then shake some of the rub and toss well. Seal the bag removing any excess air space, and then refrigerate overnight or for several days if you wish.
Once you are ready to grill, skewer several tenders onto a 12-inch bamboo stick, and then grill on your hot fire until browned well on both sides. We like to brush on some of my East Meets West Barbeque sauce at the last 10 minutes of grilling, flipping sides after about 5 minutes and coating it well.
For Indian influences cut the Italian dressing by ½ the amount and add the remainder of plain yogurt to the mix, so you now have ½-cup Italian dressing and ½-cup yogurt, along with some curry powder and turmeric. Marinate, skewer, and grill as usual.
For Asian influences, eliminate the Italian dressing and use ½-cup of soy sauce, 1 tbsp of toasted sesame oil, ½ tbsp grated ginger, and ½ tbsp garlic. Marinate, skewer, and grill as usual.
For Southwest influences, eliminate the Italian dressing and rub the chicken with Annatto paste and season with 1 tsp chili powder, and ½ tsp cumin. Marinate, skewer, and grill as usual.