any suggestions for chicken tenders?

RRP · June 2010

For supper tomorrow night I intend to cut a couple large chicken breasts into long strips and then marinate them for a few fours in teriyaki and add some rub or sesame seeds as I see fit after I have skewered the individual strips. Anybody have a proven recipe or will just winging it be excitement enough? Guess I'm really wondering though is what kind of side dish works? I was planning on fixing some Forbidden Black rice for sure.

Little Steven · June 2010

Ron,

Ever try my Indonesian sate recipe under pork in recipes? No pics of Peoria?

Steve

RRP · June 2010

I guess your recipe slipped past me like this thread slipped by you!
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=901312&catid=1

BTW note my comment about taking delivery of 20 jars of La Bomba and then "addicting" more eggers by re-selling them? :laugh: I also sold 6 pounds of Pearl's Frankfurters! Me bad! :evil: Me bad! :evil: Me bad! :evil:

Boilermaker Ben · June 2010

I've been saving the tenderloins every time I portion up a bird...one of these days, I'm going to try the ginger-lime chicken skewer receip on the Dizzy Pig website. Satay is good, too.

There's also this one, also on my to-do list: http://rasamalaysia.com/yakiniku-recipe-japanese-bbq/

or yakitori: http://rasamalaysia.com/yakitori-recipe-japanese-grilled-skewered-chicken/

Central IL Egger · June 2010

A little late on the suggestion, but this is a simple teriaki that rocks:
1 can crushed pineapple with juice
1/2 cup brown sugar
minced garlic clove (though I usually don't use fresh)
1 Tbsp course black pepper
1/2 cup worcestershire
1/2 cup soy sauce
1/4 cup canola oil

Marinate meat 2-4 hours

RRP · June 2010

I like the simplicity of that, Mark, thank you! Didn't you in fact make those for the eggfest last year? Seems like you did and they were great!

any suggestions for chicken tenders?

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