Asian Grilled Chicken ~ Marinated chicken in oyster sauce then grilled. Paired deliciously with jasmine rise and pickled veggies.
My high school boyfriend is from Cambodia. His mom and stepdad taught me how to make a few dishes in exchange for making them a traditional American Thanksgiving one year. So at 16 years old, I made my first Thanksgiving dinner, turkey and all the trimmings.
Asian Grilled Chicken
- 1 lb . chicken tenders
- 2 cloves garlic
- 1 tbsp . oyster sauce
- Black pepper; to taste
- 1 tbsp . cilantro; chopped (optional)
- 2 cups cooked jasmine rice
- Sweet Chili Cucumbers & Onions
Place the chicken tenders in a zipseal bag and add the garlic, oyster sauce, and black pepper.
Shake well, taking care that the chicken is fully coated in the sauce.
Allow the chicken to marinate at least 30 minutes.
Prepare your charcoal grill or preheat your gas grill.
Once the grill is ready, remove the chicken from the marinade and place it on the grill.
Grill for approximately 3 to 5 minutes on each side, but this will vary based on the thickness of your chicken tenders and your grill.
It’s best to use a thermometer and make sure your chicken registers 165°.
Serve with jasmine rice and the sweet chili cucumber and onion salad.
Garnishing with the optional cilantro.