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
2 Cups buttermilk
1 lime, zest and juice
3 cloves garlic, chopped
2 Tbsp. ancho chili powder (or any pure chili powder)
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. turmeric
Hot sauce, to taste (recommended: Tabasco®)
1/4 cup coarsely chopped fresh cilantro leaves
1 Tbsp. Salt
1 Tbsp. Black Pepper
1 Tbsp. Vegetable Oil
Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper to taste, in a large bowl to make marinade.
Pour the marinade into a large re-sealable plastic bag; Add the chicken breasts, seal the bag and refrigerate.
Preheat the grill pan over medium-low heat for boneless breasts.
Remove the breasts from the marinade and pat dry with paper towels.
Brush with oil and season with salt and pepper, to taste, on both sides.
Grill until golden brown and charred on both sides and cooked through.