Happy Cinco de Mayo!!!!
Prep Time: 10 minutes + marinade time (30 or more minutes)
Cook Time: 6 minutes
Total Time: 46 minutes
20 ounces chicken tenderloins
1 1/2 teaspoons Goya Adobo seasoning
1 teaspoon onion powder
2 teaspoons olive oil
1 1/2 teaspoons Tapatio
3 Tablespoons reconstituted lemon juice & 2 teaspoons white wine OR 5 Tablespoons fresh lemon juice
3 Tablespoons, packed finely chopped cilantro & extra for garnish
1. Combine and mix Adobo seasoning, onion powder, olive oil, Tapatio, lemon juice, white wine (if using reconstituted lemon juice), and chopped cilantro in bowl or ziplock bag. Add tenderloins and marinade for 30 minutes minimum.
2. Preheat the grill on medium-high heat for 5 minutes.
3. Grill chicken, on medium-high heat, approximately 3 minutes on each side, or until juices run clear and inside of chicken is no longer pink or translucent-colored (careful, these thin strips overcook easily!). 4. Serve with lemon or lime slices and garnish with extra cilantro.
I barbecued with my friend Gwen this weekend and we decided to try a bunch of recipes. I made my Asian Chicken marinade, the Spanish Lemon Adobo Chicken marinade and a Blackened Cajun Chicken marinade (coming soon!). It was a lot of work, but so worth the effort!!!!!!! Everything turned out delicious, and we had this amazing variety!!! I just had to share this recipe! It is one of my new favorites. I discovered the Adobo seasoning in Santa Barbara, during Fiesta. I enjoyed the tacos soooo much I asked what they were seasoned with. You can find Adobo seasoning in your supermarket, usually in the Spanish or seasoning aisle...
Kim Cameron Valencia CA
My Favorite Recipe Blog