Chef Kurt’s Memorial Day Grilled Chicken
I got a great deal on some chicken breast tenderloins this week. Meijer had a sale. I have never cooked them before and needed some advice. So, I asked my buddy MSU Executive Chef Kurt Kwiatkowski to help me out.
He said to make up this marinade.
Chicken Tenderloin Marinade
¼ c. soy sauce
¼ c. sake or white wine
¼ c. rice wine vinegar
¼ c. sugar
1 T. sriracha sauce
1 T. ginger, minced
1 T. garlic, minced
1 t. sesame oil
Mix all ingredients well and let sit for 30 minutes prior to use.
Throw your meat in the marinade and let it set for about an hour.
Then, you want to take some soaked skewers and stick then through the marinated tenderloins. Once your grill is ready, pop them on for about 3 minutes on each side, depending on the heat and BLAM! Make sure your meat is about 155 degrees. You are good to go. Taste good, like America should!
I will be cooking some up this Memorial Day weekend. Chef Kurt joins us on Friday mornings to share some tips and treats with you. You can see the many recipes he's shared with us by clicking here.