These chicken tenders were mildly spicy and a great part of our Thai dinner. This recipe was adapted from one that I saved long ago but I have no idea where it came from.
|Malaysian Beef Skewers and Thai Chicken Tenders|
1/4 cup lime juice
1/4 cup chopped basil
2 tsp dried mint
2 Tbsp grapeseed oil
1 Tbsp Iguana Mean Green Jalapeno Sauce or your favorite green hot sauce
1 tsp sugar substitute
1 tsp anchovy paste
2 garlic cloves, crushed
1 1/2 lbs chicken tenders
Combine all marinade ingredients and whisk to combine. Place the chicken tenders and marinade in a resealable plastic bag and marinade over night.
Grill until the internal temperature reaches 165F.