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Ancho Chili Lime Marinade for Grilled Chicken Tenders

6 oz of chicken is 1 serving.


4 oz olive oil
6 oz lime juice: freshly squeezed or bottled
2 tbsp Ancho chili seasoning
1 tbsp Montreal Chicken seasoning
1 tbsp red chili flake
1 tbsp ground cumin
2 tbsp Worcestershire seasoning
2 lb package of chicken tenders


Snip tendons off of tenders using poultry shears or they melt off when cooking Combine all marinade ingredients in a blender and blend. Marinate chicken in a zip lock bag for 1 to 3 hours. Wipe most of the marinade off of the chicken before cooking.

 Grill chicken to an internal temperature of at least 140.



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