24 January 2017

Broiled Chicken Tenders with Pineapple Relish

This recipe comes to you via Bon Appetit! It reminds me a little of HelloFresh or Blue Apron, because these are things I would never think would go together... but it was amazing! 


1 medium shallot, finely grated
3 tbsp (packed) light brown sugar
1 tbsp all-natural peanut butter
1 tbsp finely grated peeled ginger
1 tbsp minced lemongrass
1 tbsp soy sauce
1 tbsp Sriracha sauce
1 garlic clove, finely grated

2 tablespoons peanut oil, divided
1 lb skinless, boneless chicken breast tenders or chicken breasts, cut into ½-inch strips
1 c minced fresh pineapple (from about ¼ of a cored peeled pineapple) (I used canned)
1 Persian cucumber, minced (about 1 cup) (I used a regular one)
1 jalapeño, seeded, minced
2 tbsp chopped fresh cilantro or mint
2 tbsp (or more) fresh lime juice

Combine first 8 ingredients in a large bowl. Stir in 1 tbsp peanut oil and chicken. Cover and chill at least 4 hours and up to 6 hours.

Stir pineapple, cucumber, jalapeño, cilantro, and 2 tbsp lime juice in a small bowl to blend; season relish to taste with salt and more lime juice, if desired. Set aside.

Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1/2 tbsp oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1/2 tbsp oil and season with salt. Broil until browned and cooked through, about 10 minutes. Transfer chicken to a platter and serve with reserved relish.

Original recipe found here.

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