Grilled Chicken Tenders with Cilantro Pesto

Grilled Chicken Tenders with Cilantro Pesto (great for all phases)


1/4 cup lime juice

1/4 cup reduced-sodium soy sauce

1 tablespoon olive oil

1 teaspoon chili powder

1 pound chicken tenders

2 cups loosely packed fresh cilantro leaves, (1-2 bunches)

2 scallions, sliced


1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.

2. Preheat grill to medium-high.

3 Meanwhile, place cilantro, scallions, and the reserved marinade in a food processor and process until fairly smooth.

4. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-pesto.

July 15, 2014 by Kristi Kirkham
Tags: Poultry
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