Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
2 Georges Farmers Market® skinless, boneless chicken breasts (about 1 pound), halved horizontally
1/4 Curry Brine Recipe, combine ingredients in large re-sealable bag
Curry Brine Ingredients:
1 quart buttermilk
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 teaspoons curry powder
2 teaspoons ground cumin
2 teaspoons ground turmeric
4 stalks celery, thinly sliced
1/2 small fennel bulb, thinly sliced
1 tablespoon plain whole-milk yogurt
1 teaspoon fresh lemon juice
3/4 teaspoon celery seeds
1 tablespoon mayonnaise plus more for serving
Kosher salt, freshly ground pepper
4 large or 8 small slices country-style bread
1/4 cup olive oil
1/2 small red onion, thinly sliced
1/2 cup picked dill with tender stems
Combine chicken and Curry Brine in a large re-sealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.