Tangy Grilled Tenders

SERVES 6

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WHAT'S NEEDED
HOW TO MAKE
  • 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

  • Glaze
  • 1 cup honey
  • 1/4 cup Cholula Original
  • 2 tablespoons fresh cilantro, chopped

  • 1
    Using a sharp knife, trim away any fat or ligaments from tenders. Place all pieces in a resealable gallon plastic bag.
  • 2
    In a bowl, combine the marinade ingredients and pour over chicken. Seal the bag and refrigerate for a minimum of 3 hours, overnight is best.
  • 3
    In a plastic container, combine the glaze ingredients and hold for use.
  • 4
    Preheat the grill to medium heat and cook the chicken for 4 minutes on each side. Discard the bag with the marinade.
  • 5
    Brush the chicken with the glaze, flip, glaze and repeat until the chicken is completely cooked. Remove from the grill and serve.