Monday, June 18, 2012

Father's Day : Recipe: Cilantro crusted chicken tenderloins

Karine Bakhoum

  • 8 to 12 organic chicken tenderloins, washed and dried
  • 4 garlic cloves, finely chopped
  • 1 bunch cilantro, washed, dried and chopped
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Hungarian paprika
  • 1 lemon, juiced
  • Salt and pepper to taste
Place prepped chicken tenderloins in a bowl with chopped garlic and season with lemon, salt, pepper and paprika. Add extra virgin olive oil and cilantro and mix well. Let marinate for 10 minutes or more (can be done day ahead). Place marinated chicken on grill, cooking each tenderloin only a couple of minutes on each side until still slightly tender to the touch. Serve with grilled zucchini and carrot salad.
Serving Size
Makes 4 servings


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