Recipe by: Ashley Swartzendruber
Miller Poultry Grilled Lemon Chicken Tenders with Herbed Yogurt
This delicious summer meal comes together quickly without sacrificing flavor! A marinade featuring zesty lemon curd provides bold flavor for Miller Poultry chicken tenderloins while the small size of the tenderloins makes for quick work on the grill. The herbed yogurt is refreshing on warm nights and full of bold garden flavors. Serve alongside your favorite salad or side, or take it a step further with a platter of mediterranean flavors and pita bread.
Ingredients
Lemon Chicken:
3 garlic cloves, minced
1 tablespoons extra-virgin olive oil
¼ cup lemon curd (or zest and juice of 2 lemons)
1 tablespoon dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds Miller Poultry chicken tenderloins
Wooden skewers
Herbed Yogurt:
1 cup plain greek yogurt
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
2 tablespoons chopped dill
2 tablespoons chopped mint
2 tablespoons chopped parsley
½ teaspoon kosher salt
Pinch black pepper
Instructions
In a large bowl, whisk together the garlic, olive oil, lemon curd, mustard, salt and pepper. Add the chicken tenderloins and toss until fully coated in the marinade. Cover and place in the refrigerator to marinate for 30-60 minutes. Meanwhile, soak your wooden skewers in water so they don’t burn on the grill.
While the chicken marinades, make your herbed yogurt sauce. Add all the ingredients to a medium bowl and whisk to combine. Taste and adjust seasoning if needed and place in the refrigerator until it is time to serve. Heat your grill to medium (roughly 350°). Place the marinated tenderloins on the soaked wooden skewers. Grill for 10-15 minutes, flipping half-way through, until fully cooked through or until the internal temperature reads 165°. Serve alongside the herbed yogurt sauce and your desired side dishes.
COOKING TIPS
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
| Chicken Pieces Description | Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast | 170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips | 165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs | 180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |