Grilled Jerk Chicken Tenders

Grilled Jerk Chicken Tenders

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Tiny New York Kitchen has been preparing a lot of chicken these past few months. If you need a change-up in your chicken rotation use this recipe. If you don’t want to grill then use a grill pan on your stovetop.

  • 2 Teaspoons Allspice
  • 1/2 Cup Brown Sugar
  • 2 Tablespoons Fresh Ginger (Peeled & Minced)
  • 8 Cloves Garlic (Peeled)
  • 1 Habanero or Jalapeño Pepper (Cored & Seeded)
  • 2 Tablespoons Dried Thyme
  • 8 Medium Green Onions (Roots & Tops Trimmed)
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/3 Cup Reduced Sodium Soy Sauce
  • 1/2 Cup Orange Juice
  • Juice From 1 Lime
  • 1 Pound Chicken Tenders
  1. In food processor or blender add all ingredients except chicken. Pulse until semi-smooth. You want mixture to be coarse, but free from large chunks. Transfer mixture to gallon-size sealable plastic bag or 9x13 inch glass baking dish. Add chicken to bag or dish. Toss until chicken is well covered.
  2. Seal bag or cover dish. Place in refrigerator for at least 3 hours or overnight.
  3. Preheat grill to a medium-high heat.
  4. Grill tenders 2 to 4 minutes per side or until thickest portion registers 165 degrees with an instant-read thermometer.
  5. Remove from heat and transfer to serving platter. Serve with your favorite dipping sauce.
  6. Serves 4
  7. Prep Time: 10 Minutes Cook Time: 8 Minutes Marinate Time: 3 Hours Total Time: 18 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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