The original recipe called for boneless, skin-on thighs, but I used chicken tenders.
Ingredients:
2 – 2.5 lbs. chicken tenders or breasts
Marinade Ingredients:
1/2 cup fresh lime juice
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro, chopped finely
2 jalapeño, chopped finely (Remove the ribs and seeds for less spice.)
4 garlic cloves, chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro, chopped finely
2 jalapeño, chopped finely (Remove the ribs and seeds for less spice.)
4 garlic cloves, chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste
(I put ALLLLL of the ingredients in food processor for easier prep! Whole garlic cloves, a large handful of cilantro, and roughly chopped jalapeño...done in minutes!)
Directions:
1. Place the chicken in a Ziploc bag. In a bowl, mix all the marinade ingredients together using a whisk. Make sure it is well combined.
2. Add marinade to the Ziploc bag and make sure to stir and coat the chicken evenly. Marinate for 2 hours. (I marinated for 4.)
4. Preheat the grill to medium-high heat. For tenders, grill for 3-4 minutes per side, or until chicken is fully cooked.
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2. Add marinade to the Ziploc bag and make sure to stir and coat the chicken evenly. Marinate for 2 hours. (I marinated for 4.)
4. Preheat the grill to medium-high heat. For tenders, grill for 3-4 minutes per side, or until chicken is fully cooked.