Grilled Chicken Tenders On The Smokeless Grill Recipes

Steps:

• 1. Liberally sprinkle chicken breasts with meat tenderizer and set aside for about 15 minutes. Set up smokeless grill according to manufacturer's instructions and then heat to 450.
• 2. Slice chicken breasts into tender-sized strips. Sprinkle with salt, pepper and Paul Prudhomme;s to taste. Note: the meat tenderizer also contains salt so adjust the amount of additional salt accordingly, if you add additional salt. Brush with a few drops of liquid smoke, if desired.
• 3. Once the grill has reached the desired temperature, lay seasoned chicken strips on the grill and cover. After a few minutes, turn. After about two to three more minutes, turn again. Continue until cooked through and juices run clear. Be careful not to over cook so that your chicken remains moist and tender and doesn't dry out. Enjoy with your favorite veggies and sides.
• 4. Here's my smokeless grill. The picture shows chicken breasts grilling. I love this grill!

Steps:

• Whisk water, soy sauce, olive oil, lemon juice, brown sugar, and garlic together in a large glass or ceramic bowl. Add chicken tenders and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the grill and reduce heat to low. Cook for 1 minute, then turn and grill until no longer pink in the center and the juices run clear, 4 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce. , Grill chicken, covered, on an oiled rack over medium heat for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Serve with reserved sauce.