Friday, March 26, 2010
3 tbsp. extra-virgin olive oil
3 tbsp. fresh orange juice
3 tbsp. fresh lemon juice
2 tbsp. finely chopped fresh rosemary
1 tbsp. minced garlic
1 tbsp. crushed red pepper flakes
2 tsp. kosher salt
3 1/2-4 lbs chicken tenders
Mix all ingredients (except for the chicken) in a medium bowl. Place chicken in a ziplock bag and pour in the marinade. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
Grill chicken over indirect heat until juices run clear and meat is no longer pink. Remove from the grill and let rest for 5 minutes before serving.
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