Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
Ingredients
- 900 g chicken tenderloins 2 lbs.
- Coconut oil or olive oil for frying
For the marinade
- 5 teaspoons of sweet paprika
- 1 teaspoon cayenne pepper or chill powder
- 1.5 teaspoons salt
- 1 teaspoon allspice optional but very nice and gives it a Jerk flavour
- 1 teaspoon coriander seed powder
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 garlic cloves finely diced or grated
- 1 tablespoon tomato paste or purée
- 2 limes zest + juice from one lime for the marinade and juice from the second when serving
Instructions
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
Calories: 323kcal | Carbohydrates: 6g | Protein: 39g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 935mg | Potassium: 791mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1106IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 2mg
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