Grilling Chicken Tenderloin ideas

[MrClean]

So looking for suggestions. I accidentally bought a bunch of chicken tenders instead of chicken breasts for this weekends BBQ. I went to a distributor to get a lot of stuff (burgers, chicken, dogs, etc.) and didn't check all the boxes carefully so now I have 20lbs of chix tenders and while I'll call them tomorrow to get either a refund or exchange.. I figured some folks might have some good ideas as to alternatives.

Grilling them is really just more of a hassle - takes a bunch of tenders to make a sandwich, but my thought are:

1. BBQ/Grill them for sandwich.
2. Grill up some earlier and make into a chix salad.
3. Top, say, a Caesar salad with them.

But anyone else have some creative ideas?

Thanks in advance.
-MC

[iceman]

Satay would be good.

or sate

[renoenvy]

throw 'em in a crock pot with a couple of garlic cloves, some onions, and a can of green enchilada sauce.

shred it with a fork.

salsa and tortillas.

[powdork]

put a big pot of oil on your grill and fry those fuckers properly.

[Jim J]

I wouldn't grill them for your party. Either fry them or freeze and save for other types of dishes. Caseroles, stir fry, soups, fried chicked strips, or chicken parmesian would all be good choices.

[soylent green]

Here's the satay I made up last night.
2 T fish sauce
1 t salt
1 T chili paste (more to taste for me)
1.5 T almond butter
1T olive oil
1/2 mushed up bannana

grill on indirect heat

[4matic]

Marinade them for a couple days in whatever (I like Safeway Sesame-Ginger and Black Peppercorn). Bake or grill for twenty minutes. Done. Love em!

[trainnvain]

Satay is always good.

If I had that on my hands?

Grill em, brushing with oil/crushed black pepper.
Grill some corn, cut off the cob.
Dice some red onion, cherry or roma tomatoes, garlic and mint
Saute up the red onion and add the tomato second

Toss all of this in a bowl with a dressing of olive oil/rice vinegar
Shave a little hard parmesan over each dish.

Serve with a nice Soave or brews.

[Cruiser]

I'd do a nice marinade then grill 'em. One of my recent favorites has been something like this:


1 large bunch of fresh cilantro
12 cloves (1 head) of garlic peeled
the zest of 2 lemons
the juice of 2 lemons
1/2 cup olive oil
2 tbsp dijon mustard
enough cold beer to make the mixture the right consistancy for a marinade
1/4 cup honey
salt and fresh ground black pepper to taste

Throw it all in the blender or food processor and add the beer in till you get a nice thin but sticky mixture. Marinate the chix in a gallon ziplock (or in your case several gallon ziplocks) for no more than 4 hours. You can also reserve some of the marinade for use as a dipping sauce, or add some parmesean cheese to it and make a nice modified pesto.

[AsheanMT]

chicken tacos like mentioned above

OR

Also like mentioned above, fry em! Cut em in half and bread them then fry. Once they're cooked and crispy toss em in hot wing sauce and serve with fresh blue cheese dressing.

[CRACKER]

Also like mentioned above, fry em! Cut em in half and bread them then fry. Once they're cooked and crispy toss em in hot wing sauce and serve with fresh blue cheese dressing.[/QUOTE]

Panko crumbs work awesome for this.

[igBand]

I'd do a nice marinade then grill 'em. One of my recent favorites has been something like this:


1 large bunch of fresh cilantro
12 cloves (1 head) of garlic peeled
the zest of 2 lemons
the juice of 2 lemons
1/2 cup olive oil
2 tbsp dijon mustard
enough cold beer to make the mixture the right consistancy for a marinade
1/4 cup honey
salt and fresh ground black pepper to taste

Throw it all in the blender or food processor and add the beer in till you get a nice thin but sticky mixture. Marinate the chix in a gallon ziplock (or in your case several gallon ziplocks) for no more than 4 hours. You can also reserve some of the marinade for use as a dipping sauce, or add some parmesean cheese to it and make a nice modified pesto.

I do something almost exactly like the above, but substitute the beer for a cup of rice wine vinegar. I'm going to have to give the beer ingredient a try, though.

When marinading w/ beer, should one follow the same general rule as with cooking with wine (i.e. only cook with good wine)? Only reason I ask is that I've got a fridge full of both Bud and Sierra. Don't get me wrong - I love my Budweiser, but I don't think it would necessarily qualify as "good" beer....

[Caucasian Asian]

My current fav chicken marinade:

2 tbsp yogurt
2 tbsp balsamic viengar
1 minced clove of garlic
fresh pepper

[MakersTeleMark]

If you don't want to go through the hassle to grill all of it (they are small), just cook half of it in a big cast iron pan and make chicken salad. Edit to add: Or you could just smoke them- won't take long and pretty easy.

[Game Over]

i didnt know a chicken had a tenderloin...so i googled it.

The United States Department of Agriculture (USDA) defines, for its own internal use, a poultry Tender as any strip of breast meat from the bird indicated (e.g. a Chicken Tender). This makes it the same as a Chicken Breast Strip.

The USDA defines a poultry Tenderloin as "the inner pectoral muscle which lies alongside the sternum of the kind of poultry indicated." Which is to say, a strip of muscle that runs along the inside of the breast, the part of the breast closest to the bone. It separates easily from the rest of the breast. It has a tendon running through it. The tendon is basically gristle that needs to be removed and discarded.

Neither "Chicken Tender" nor "Chicken Tenderloin", however, are official, enforced terms so there is much confusion. The USDA says "The terms tender and tenderloin have been used for a number of years for muscles from the breast without a clear-cut definition to distinguish between the two. The policy stated above appears to be what is being done in general practice."

A Chicken Tender can even be ground chicken that is formed into a strip and breaded and cooked. Such "Chicken Tenders" are often sold at restaurants these days. This is very far from the USDA's attempted definition, but again, the USDA definition isn't enforced.

Sometimes you will see Chicken Tenderloins being sold off cheaply, just to get rid of them, as the butcher doesn't want the fiddly work of removing the tendon. In other places, you will see them quite expensive, as the marketing cachet attached to the wording "tenderloin" starts to catch on so that a higher price can be charged for them. That is intended to be the trend.

kinda sounds like it got its name from being called the "tendon loin" because of the tendon running thru it.

[MrClean]

Thanks for the ideas. I hadn't thought of the dip idea (green enchilada sauce in the crock pot). Anybody have good chix salad recipes? That and the dip might be a good use of the tenders...

[Keegan]

Also like mentioned above, fry em! Cut em in half and bread them then fry. Once they're cooked and crispy toss em in hot wing sauce and serve with fresh blue cheese dressing.

I'm getting hungry just picturing that...

[jbach]

Balsamic glazed chicken is really good and easy.

Trim the chicken so that it's 1/2 to 3/4 inches thick, put it in a pan with some oil or cooking spray, and cook the chicken for 2-3 mins on each side.

Turn the heat down a little and pour balsamic vinegar into the pan along with either some honey or a couple of tablespoons of sugar and let the vinegar reduce. Flip the chicken a couple of times to let it soak up the sauce. After the vinegar and sugar/honey mixture is a sufficiently thick after about 5 mins of simmering, it's all done.

[Binky]

make a big 'ole batch of Pad Thai.

[Vets]

Tandoori Chicken Kanti if you have the time.

Recipe

[powdork]

Balsamic glazed chicken is really good and easy.

Trim the chicken so that it's 1/2 to 3/4 inches thick, put it in a pan with some oil or cooking spray, and cook the chicken for 2-3 mins on each side.

keep in mind he bought chicken tenders. they're already thinner than a half inch. it's what makes frying and treating em like wings the only true path to righteousness.