Spicy Grilled Chicken Tenders with Cucumber-Coriander Salad
By America's Test KitchenPublished on June 21, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons sugar 1 tablespoon coriander seeds, cracked2 teaspoons ground ginger 2 teaspoons turmeric Salt and pepper ½ teaspoon cayenne pepper 1 ½ pounds chicken tenderloins, trimmed¼ cup rice vinegar 1 seedless English cucumber, sliced very thin6 scallions, white and green parts sliced thin on bias½ cup fresh cilantro leaves
Before You Begin
Crack the coriander seeds inside a zipper-lock bag with a small skillet or a flat meat mallet.
Instructions
- Combine 1 tablespoon sugar, 2 teaspoons cracked coriander seeds, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper, and cayenne in large zipper-lock bag. Add chicken to bag and shake to evenly coat with spice mixture.
- Whisk vinegar and remaining 1 tablespoon sugar together in large bowl. Add cucumber, scallions, cilantro, and remaining 1 teaspoon coriander seeds and toss to combine. Season with salt and pepper to taste.
- Grill chicken over medium-hot fire until browned all over and chicken registers 160 degrees, 6 to 8 minutes. Transfer to platter, tent with aluminum foil, and let rest for 5 minutes. Serve chicken with cucumber salad.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons sugar
1 tablespoon coriander seeds, cracked
2 teaspoons ground ginger
2 teaspoons turmeric
Salt and pepper
½ teaspoon cayenne pepper
1 ½ pounds chicken tenderloins, trimmed
¼ cup rice vinegar
1 seedless English cucumber, sliced very thin
6 scallions, white and green parts sliced thin on bias
½ cup fresh cilantro leaves
Ingredients
2 tablespoons sugar
1 tablespoon coriander seeds, cracked
2 teaspoons ground ginger
2 teaspoons turmeric
Salt and pepper
½ teaspoon cayenne pepper
1 ½ pounds chicken tenderloins, trimmed
¼ cup rice vinegar
1 seedless English cucumber, sliced very thin
6 scallions, white and green parts sliced thin on bias
½ cup fresh cilantro leaves
Ingredients
2 tablespoons sugar
1 tablespoon coriander seeds, cracked
2 teaspoons ground ginger
2 teaspoons turmeric
Salt and pepper
½ teaspoon cayenne pepper
1 ½ pounds chicken tenderloins, trimmed
¼ cup rice vinegar
1 seedless English cucumber, sliced very thin
6 scallions, white and green parts sliced thin on bias
½ cup fresh cilantro leaves
Why This Recipe Works
Seasoning the chicken in a bag evenly coats the chicken and saves time on cleanup.
Before You Begin
Crack the coriander seeds inside a zipper-lock bag with a small skillet or a flat meat mallet.
Instructions
- Combine 1 tablespoon sugar, 2 teaspoons cracked coriander seeds, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper, and cayenne in large zipper-lock bag. Add chicken to bag and shake to evenly coat with spice mixture.
- Whisk vinegar and remaining 1 tablespoon sugar together in large bowl. Add cucumber, scallions, cilantro, and remaining 1 teaspoon coriander seeds and toss to combine. Season with salt and pepper to taste.
- Grill chicken over medium-hot fire until browned all over and chicken registers 160 degrees, 6 to 8 minutes. Transfer to platter, tent with aluminum foil, and let rest for 5 minutes. Serve chicken with cucumber salad.
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