Tangy Grilled Tenders
SERVES 6
SHARE
- 2 pounds chicken tenders
- 1 beer, 12 ounces
- 2 limes, juiced
- 1/4 cup Cholula® Original Hot Sauce
- 1 tablespoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup honey
- 1/4 cup Cholula Original
- 2 tablespoons fresh cilantro, chopped
Glaze
- 1Using a sharp knife, trim away any fat or ligaments from tenders. Place all pieces in a resealable gallon plastic bag.
- 2In a bowl, combine the marinade ingredients and pour over chicken. Seal the bag and refrigerate for a minimum of 3 hours, overnight is best.
- 3In a plastic container, combine the glaze ingredients and hold for use.
- 4Preheat the grill to medium heat and cook the chicken for 4 minutes on each side. Discard the bag with the marinade.
- 5Brush the chicken with the glaze, flip, glaze and repeat until the chicken is completely cooked. Remove from the grill and serve.
