Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1 ½ lbs. Georges Farmers Market® Boneless Skinless Breasts, cut into 1 ½ -2” pieces
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
Prepare grill for medium-high heat.
Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat.
Remove chicken and thread 4 or 5 pieces onto each skewer.
Transfer leftover marinade to a small saucepan.
Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. (until an internal temperature of 170°F is achieved.)