Chargrilled chicken tenderloins with avocado coriander dipping sauce
Chicken tenderloins or fillets are a favourite of mine. They cook quickly and go well with a variety of dipping sauces.
|2 tsp||Garlic, grated|
|3 Tbsp||Olive oil|
|1 Tbsp||Lemon juice|
|2 tsp||Flaky sea salt|
|½ tsp||White pepper, freshly ground|
|18||Chicken tenderloins, or 2 large chicken breasts sliced into 18 strips|
|18||Bamboo skewers, soaked in cold water|
- Mix all the ingredients together well and massage the marinade into the chicken tenderloins. Place in the fridge for 1 hour then thread one piece of tenderloin on to each skewer.
- You can keep the skewers covered in the fridge until ready to barbecue. To cook, heat the grill until very hot, place the chicken tenderloins on and cook on each side for 3-4 minutes or until cooked through.
- Serve with avocado coriander dipping sauce.
- To make the sauce, place the yoghurt, avocados, garlic, coriander, chilli, lime juice and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper.