For the record, I didn't call it that. My son did…right before he polished it off.
It's really a no recipe, recipe I learned from my mom. She baked it, on just about any piece or part over a lifetime of cooking. I put it on the grill and for the first time in a while, I let the coals settle. High heat would have singed the fruit basted tenders.
1-1/2 pounds chicken tenders, skinless & boneless
Marinade: 2 cloves garlic, 2 glugs soy sauce, 1 glug olive oil, 1 large or 2 small apricots, juice of 1 lime (2 if they're stingy), ground pepper. Whirl it in a processor. Marinate chicken 15-20 minutes on the countertop or longer in the fridge. Maybe 10-12 minutes on medium grill or coals, flipping and keeping an eye out for flames.
Some fresh or dried ginger in the marinade wouldn't hurt. Mango can sub for apricot.
Eat – B
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