A delicious and easy herb marinade flavors the chicken beautifully. And, when complemented with our Lemon Garlic Herb Aioli, it can’t be beat. Get this quick dish on the table tonight or prepare for your next happy hour gathering!
Herb Marinated Chicken Tenders
Servings: 4 servings
Ingredients
- 2 lbs chicken tenders
- Wood skewers look for shorter ones, roughly 4-6” long
Herbed Vinaigrette:
- 1 1/2 cups fresh herbs I like basil, Italian parsley and dill
- 1/3 cup olive oil
- 4 cloves garlic
- 2 Tbsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Lemon Garlic Herb Aioli:
- 1 1/2 cup avocado mayonnaise
- 1 egg yolk
- 2 cloves garlic minced
- 2-4 Tbsp fresh herbs minced (dill and chives)
- 1 1/2 Tbsp lemon juice
- 1 lemon zested
- Salt and pepper to taste
Instructions
- In a mini food processor, combine all ingredients for herbed vinaigrette. Process until smooth. If you don’t have a food processor, finely chop herbs and mix all ingredients together in a small bowl and whisk until smooth.
- After herbed vinaigrette is done, set 1/3 of it aside. Place chicken tenders in casserole dish or bowl and pour remaining marinade over top. Use a spatula to coat as much as possible. Place in refrigerator to marinate for 30-60 minutes.
- While chicken is marinating, soak kebabs in water for 15-20 minutes. This will help prevent them from burning.
- Once skewers are done soaking, begin to thread. Skewer marinated chicken tenders on kebabs. If the tenders are too long for the stick, you can ribbon them on.
- Cook at 350 degrees on a grill (medium heat), roughly 4-5 minutes on each side or 8-10 minutes total. Do not overcook or your chicken will dry out. Drizzle herbed vinaigrette over skewers. If desired, serve with our lemon garlic aioli (recipe below).
Lemon Garlic Herb Aioli:
- To prepare aioli, place all ingredients in small bowl or food processor. Blend until well combined.
Notes
Serves 4 as entree or 8 as an appetizer
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