Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
4 ea. Georges Farmers Market® boneless, skinless chicken breasts
1/3 cup lime juice
1/4 cup fresh coriander (minced)
1/4 cup extra-virgin olive oil
2 Garlic Cloves
1 tsp. Salt
1/4 tsp. Black Pepper
2 Roma Tomatoes (chopped)
1/2 Purple Onion (finely chopped)
2 Jalapeno Peppers (seeded, diced)
1 Tbsp. red wine vinegar
Cut chicken breasts in half to create 8 pieces. Pound each to even thickness
In a glass bowl, combine 1/4 cup of lime juice, 3 Tbsp. of the coriander, 2 Tbsp. of the olive oil, garlic and half each of the salt and pepper. Add chicken, tossing to coat. Cover and refrigerate for 30 minutes.
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, coriander, oil, salt and pepper to make a chunky salsa. Peel and cut avocado into large dice; gently toss with salsa, without breaking up. Set aside.
Place chicken on greased grill over medium-high heat; close lid and grill until 165° in the thickest part of the breast, about 3 minutes per side. Serve topped with salsa and lime wedges.