Grilled Yogurt Mustard Chicken Tenders
By Rebecca White, A Pleasant Little Kitchen
Images
Serves
Makes 8 to 10 servings
Ingredients
- 32 oz plain yogurt
- 2 tbsp ground mustard
- ¼ cups dijon mustard
- 5 garlic cloves, chopped
- 2 tsp ground ginger
- 3 tsp kosher salt
- 3 tbsp extra-virgin olive oil
- Zest of one lemon
- 3 lbs chicken tenders
- Italian parsley, chopped
Procedure
Marinated overnight in a yogurt marinade of ginger, garlic, ground mustard and Dijon mustard, these chicken tenders will become a grilling favorite with their layers of flavor and juicy tenderness. The subtle sweetness of lemon zest and tanginess of yogurt brightens up every bite, ready to please a large crowd of dinner guests.
In a large bowl, combine all ingredients except for the chicken and parsley. Stir well.
Add the chicken tenders to the yogurt marinade. Make sure the tenders are completely covered with the mixture. Cover and place in the fridge overnight or at least 8 hours.
30 minutes before grilling remove the chicken from the fridge.
Heat the grill to 350-400°F.
Remove the chicken from the bowl, tapping off any excess yogurt. Place in a flexible grilling basket and grill for 18 to 23 minutes, turning once, until the chicken reaches 160-165°F. (Placing the chicken directly on the grill also works. The grilling basket makes the grilling process a bit easier.) Remove the chicken from the grill. Serve warm topped with chopped fresh parsley.
In a large bowl, combine all ingredients except for the chicken and parsley. Stir well.
Add the chicken tenders to the yogurt marinade. Make sure the tenders are completely covered with the mixture. Cover and place in the fridge overnight or at least 8 hours.
30 minutes before grilling remove the chicken from the fridge.
Heat the grill to 350-400°F.
Remove the chicken from the bowl, tapping off any excess yogurt. Place in a flexible grilling basket and grill for 18 to 23 minutes, turning once, until the chicken reaches 160-165°F. (Placing the chicken directly on the grill also works. The grilling basket makes the grilling process a bit easier.) Remove the chicken from the grill. Serve warm topped with chopped fresh parsley.
Grilled Yogurt Mustard Chicken Tenders
By Rebecca White, A Pleasant Little Kitchen
Serves
Makes 8 to 10 servings
Ingredients
- 32 oz plain yogurt
- 2 tbsp ground mustard
- ¼ cups dijon mustard
- 5 garlic cloves, chopped
- 2 tsp ground ginger
- 3 tsp kosher salt
- 3 tbsp extra-virgin olive oil
- Zest of one lemon
- 3 lbs chicken tenders
- Italian parsley, chopped
Procedure
Marinated overnight in a yogurt marinade of ginger, garlic, ground mustard and Dijon mustard, these chicken tenders will become a grilling favorite with their layers of flavor and juicy tenderness. The subtle sweetness of lemon zest and tanginess of yogurt brightens up every bite, ready to please a large crowd of dinner guests.
In a large bowl, combine all ingredients except for the chicken and parsley. Stir well.
Add the chicken tenders to the yogurt marinade. Make sure the tenders are completely covered with the mixture. Cover and place in the fridge overnight or at least 8 hours.
30 minutes before grilling remove the chicken from the fridge.
Heat the grill to 350-400°F.
Remove the chicken from the bowl, tapping off any excess yogurt. Place in a flexible grilling basket and grill for 18 to 23 minutes, turning once, until the chicken reaches 160-165°F. (Placing the chicken directly on the grill also works. The grilling basket makes the grilling process a bit easier.) Remove the chicken from the grill. Serve warm topped with chopped fresh parsley.
In a large bowl, combine all ingredients except for the chicken and parsley. Stir well.
Add the chicken tenders to the yogurt marinade. Make sure the tenders are completely covered with the mixture. Cover and place in the fridge overnight or at least 8 hours.
30 minutes before grilling remove the chicken from the fridge.
Heat the grill to 350-400°F.
Remove the chicken from the bowl, tapping off any excess yogurt. Place in a flexible grilling basket and grill for 18 to 23 minutes, turning once, until the chicken reaches 160-165°F. (Placing the chicken directly on the grill also works. The grilling basket makes the grilling process a bit easier.) Remove the chicken from the grill. Serve warm topped with chopped fresh parsley.