Cilantro Pesto Chicken Tenders
Laura
ingredients
- 2 tablespoons coarsely chopped walnuts
- 2 medium garlic cloves
- 1 1/2 cups loosely packed fresh cilantro leaves and tender stems
- 1/2 cup loosely packed fresh Italian parsley leaves and tender stems
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 pounds chicken breast tenders
- 1 lime, cut into wedges
directions
- 1
1. To make the marinade: In a food processor, finely chop the walnuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt, and pepper and process until finely chopped. With the motor running, slowing add the oil to create a smooth purée.
- 2
2. Place the chicken in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 hours.
- 3
3. Remove the chicken from the bag and thread onto skewers. Grill over direct high heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once. Serve warm with the lime wedges.
Source: Weber's Real Grilling
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews