Thai Grilled Chicken Tenderloins and Zesty Dipping Sauce
Chicken tenderloins marinated in a bath of aromatic lemongrass, kaffir limes leaves, chili, Galangal, sesame oil, fish sauce, grilled to perfection and served with a light sweet, spicy, sour and savory Thai dipping sauce.
- 3 stalks lemongrass (fresh is preferred but can also use lemongrass paste about 2 tablespoons)
- 2 shallots
peeled and chopped
- 3 cloves garlic
peeled and chopped
- 4 kaffir lime leaves washed and inner stem removed
- 2 inch Galangal (Kha) knob peeled ( can exchange with ginger)
- 1-2 bird chili
(omit if you do not like spicy)
- 1 teaspoon sesame oil
- 2 tablespoon lime juice
- 3 tablespoon fish sauce gluten-free
- 1 tablespoon olive oil
- 8 chicken tenderloins (or about 2-3 per person depending on how hungry you are)
- Prik Nam Pla Sauce the incredible Thai Table Condiment
Place lemongrass, shallots, garlic, kaffir lime leaves, galangal, chili, sesame oil, lime juice, fish sauce and olive oil in food processor and whiz up until a smooth paste. Alternatively if you do not have a food processor just dice up everything small and/or use a mortar and pestle. Place the Thai marinade in a large sealable plastic bag and add your chicken tenderloins to the bag and mix well. Place in the refrigerator for at least an hour or up to overnight to marinate.
Make your garlic and chili dipping sauce. Add lime juice, fish sauce, garlic, chili and sugar or sugar alternative into a bowl and stir until combined. Can add chopped green onions or cilantro or thai basil to garnish, if you desire.
Grill your chicken tenderloins for about 4-6 minutes on each side just until the juices run clear and there are nice grill marks. Serve Thai grilled chicken tenderloins with Prik Nam Pla sauce and enjoy!
The trick to keeping your chicken tender and delicious is to fight the urge to over cook your chicken until the most conservative friend or family member is assured that the chicken is just like shoe leather... You guys all know what I mean!!!
Did you know that chicken and meat still continues to cook internally for about another few minutes after it has been removed from the grill.
So if it was shoe leather before you pulled it off, you are going to need lots more dipping sauce and a couple extra glasses of wine to help those shoe leather slices slide down easier...
Serving: 1g | Calories: 187kcal | Carbohydrates: 8g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 1179mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg