Grilled chicken fingers

J.J.'s Original Grilled Chicken Tenderloins

Recipe courtesy of James K Jones from Kairos Kafe

12 pieces boneless chicken tenderloins

(Available in the frozen section of most grocery stores or Costco)

Cover & marinate overnight or at least 6 hours


1 cup Extra Virgin Olive Oil

4 Limes quartered & squeezed

1 Lemon quartered & squeezed

1 tablespoon minced Garlic

1 tablespoon Oregano

1 tablespoon Basil

1 teaspoon fresh cracked White Pepper

1 teaspoon fresh cracked Black Pepper

1 teaspoon sea salt

Preheat your grill and brush on some oil to keep Chicken from sticking. When the grill is ready (about 350-375) put your Chicken on the grill. Try to slather as much of the marinade on as possible. Cook for five to seven minutes & turn them over. Be careful not to turn them too soon or the chicken will be mushy. Cook for another five to seven minutes or until the juices run clear. Remove from grill. You can serve them plain or cover with sauce (which is the way that I like to do it)

*My Favorite- For Honeymustard sauce - combine 2 tablespoons of Honey with one Tablespoon of prepared mustard. Add ¼ cup of white vinegar and bring to a boil in a small saucepan. Thicken with 1 tablespoon of cornstarch mixed into a slurry with one Tablespoon of water.

Hot Sauce or Wing Sauce (I use Frank's Original Red Hot) You can also serve with Ranch Dressing to cool it off a bit, or mix Blue Cheese with Ranch dressing for a boneless take on the original Buffalo wings recipe.

Mix Honeymustard & Hot Sauce (half & half) for an interesting sweet heat sauce.

Or use your favorite BBQ sauce (I'm partial to Kairos Honey BBQ)

Simply put tenderloins in a bowl, cover with sauce, and spin chicken around the bowl until well covered. Plate up and serve immediately. Enjoy!

Good Day Cooking - October 7, 2009