Grilled Lemongrass Chicken Tenderloins with Chile-Soy Dipping Sauce
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
- 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
- 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.
- Combine the sauce ingredients in a bowl and mix until the sugar dissolves. Transfer to a serving bowl and set aside.
- 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.
- When the tenderloins are done, arrange them on a serving platter along with the dipping sauce and serve right away.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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