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
10 garlic cloves, coarsely chopped
4 serrano chiles, with seeds, thinly sliced
1 3½” piece ginger, peeled, finely grated
1 cup olive oil
½ cup reduced-sodium soy sauce
¼ cup apple cider vinegar
¼ cup sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon kosher salt
2 lemons, sliced, plus wedges for serving
6 sprigs thyme
Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours. DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
Heat your grill to 350° – 400° Grill your chicken per typical cook time, usually 3-5 minutes per side (or until no longer pink). Internal temp 170° F.