Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
8 ea. Georges Farmers Market® boneless, skinless chicken breasts
1 Cup Soy Sauce
3 Tbsp. Rice Vinegar
2 Tbsp. Honey
1 Lg. Tbsp. Korean Chili Paste (recommended: Kochi Chang)
2 Tbsp. Grated Fresh Ginger
6 Cloves Garlic, chopped
1 Green Onion, thinly sliced
2 tsp. Toasted Sesame Oil
Freshly ground Black Pepper
1 1/2 tsp. Toasted Sesame Seeds
Marinade: Mix together the soy, vinegar, honey, chili paste, ginger and garlic
in a bowl & divide the mixture in half.
Put half the mixture in a baking dish, add the chicken, turning to coat.
Cover & let the meat marinate for 4-8 hours.
In the remaining half of the mixture add the green onions, sesame oil, black
pepper, sesame seeds. Reserve this for dipping sauce for the finished chicken.
Heat your grill to a med/high heat, leave an area for indirect heat.
Remove the chicken from the marinade and place on the grill
Cook breast for approximately 4 minutes, turn cook for an additional 4 minutes or until 165° temp is reached internally