Taste the Air-Chilled Difference®

Skewered Agave-Ginger Chicken Tenderloins

by , Chef, Congress Austin, Austin, Texas

Skewered Agave-Ginger Chicken Tenderloins
Easy Recipe

Serves 4 to 6

This is a fun and easy party dish. It’s also great for the grill—just remember to soak your bamboo skewers in water ahead of time for about 30 minutes to prevent burning.

    • Sesame-Marinated Chicken Tenders
    • 16 Smart Chicken tenderloins
    • 1 tablespoon sesame oil
    • 1 tablespoon rice vinegar
    • 1 tablespoon soy sauce, low sodium
    • 1 teaspoon ginger, minced
    • 1 teaspoon garlic, minced
    • Sliced scallions, for garnish
    • Sesame seeds, for garnish
    • Bamboo skewers, soaked in water for 30 minutes

    In a small bowl, combine vinegar, soy sauce, ginger, and garlic. Place chicken tenders in a zip-top bag and pour marinade over, making sure the marinade is completely coating the chicken. Place in refrigerator and marinate for 1 to 2 hours.

    Pre-heat your oven to 350°F. Skewer the tenders lengthwise. When ready to cook, heat a grill pan, large sauté pan, or grill to medium heat. Carefully sear the tenderloins for 1 to 2 minutes per side. Transfer to a pan and finish cooking for about 2 minutes in the oven, basting with the Agave-Ginger Glaze (recipe follows).

      • Agave-Ginger Glaze
      • ¼ cup ginger, minced
      • ¼ cup Fresno chiles, minced (or substitute jalapeños)
      • ½ cup agave
      • ½ cup rice vinegar
      • ½ cup water
      • Pinch of salt

      In a small saucepot over medium heat, combine all ingredients and cook for 15 minutes. You are looking for a light glaze. Adjust seasoning with salt.

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