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In a blender or food processer, add all the ingredients for the marinade except the water. Pulse until all the ingredients begin to combine together into a chunky mess. Add any water if needed and continue to pulse until it has reached a partially smooth, partially chunky consistency.
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Reserve ¼ to ½ cup of the sauce.
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In a large zip seal bag, add the chicken tenders and the remaining ½ cup or so of marinade.
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Shake well; get your dance on to make sure all the chicken tenders have been well coated in the sauce.
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Allow the chicken to marinate for at least one hour; flip the bag every 15 minutes to ensure the marinade is thoroughly absorbed by the chicken.
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Prepare your charcoal grill or preheat your gas grill.
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Once the grill is ready, remove the chicken from the marinade and place it on the grill.
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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.
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It’s best to use a thermometer and make sure your chicken registers 165°.
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Serve with the reserved sauce as either a topping or a dip.