Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1 lb. Georges Farmers Market® Boneless Skinless Breasts, cut into 2” cubes
4 garlic cloves, finely chopped
⅓ cup olive oil
3 tablespoons plain yogurt
2 garlic cloves, chopped
½ cup finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
¼ teaspoon crushed red pepper flakes
Vegetable oil (for grilling)
Place garlic in a mortar; season with salt and pound to a very fine paste. Alternate method: place garlic on a cutting board, season with salt, and mash with the side of a chef’s knife.
Transfer garlic paste to a small bowl and gradually whisk in oil.
Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 tsp. water just before serving.)
***Garlic sauce can be made 6 hours ahead. Cover and chill***
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt.
Cover and chill at least 2 hours.
***Chicken can be marinated 12 hours ahead. Keep chilled.***
Prepare grill for medium-high heat and oil grate.
Thread chicken onto skewers.
Grill, turning occasionally, until cooked through, 8-12 minutes.
Serve with garlic sauce, pita bread, tomatoes, and mint.