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Grilled Lemongrass Chicken Tenderloins with Chile-Soy Dipping Sauce

Categories: Entertaining, Finger Foods, On the Grill, Spicy
Type: Appetizers and Snacks

Chicken tenderloins are an excellent option for skewers, and the Asian-style dipping sauce is delicious with any grilled chicken.

Serves: Serves 4 as an appetizer


  • 1lb (450g) chicken tenderloins, tendons removed (12-16 pieces)
  • 3 stalks lemongrass, minced (use the tender, inner portion of the bottom third only)
  • 2 tablespoons Asian sesame oil
  • Kosher salt and freshly cracked white pepper to taste

The sauce

  • 2/3 cup soy sauce
  • 1/4 cup hot chile oil (available at most Asian grocery stores)
  • 3 tablespoons roughly chopped scallions, white and green portions
  • 2 tablespoons peeled and minced fresh ginger
  • 1 teaspoon granulated sugar

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  1. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
  2. Combine the sauce ingredients in a bowl and mix until the sugar dissolves. Transfer to a serving bowl and set aside.
  3. Combine the chicken, lemongrass, sesame oil, and salt and pepper in a bowl and toss until the chicken is evenly coated. Thread the tenderloins onto skewers, place on the grill directly over the coals, and cook until opaque throughout (3-4 minutes per side). To check for doneness, cut into one of the tenderloins to be sure that it is opaque all the way through.
  4. When the tenderloins are done, arrange them on a serving platter along with the dipping sauce and serve right away.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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