![\"Grilled](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/04\/Grilled-Margarita-Chicken-Skewers15.jpg\" "\\"Grilled")
<\/a><\/p>\nHere is a favorite quick and easy marinated Chicken Tender grilling recipe<\/em> that serves up a tangy tender bite that you can grill<\/em> in about ten minutes. Granted prep time is a bit longer but that's what beer is for, right? You might be asking yourself – “What is a Chicken Tender?” Well lets digress from the recipe a bit and have a closer look from those that know:<\/p>\n “Chicken tenders<\/b>, also known as chicken fingers<\/b>, chicken strips<\/b> or chicken fillets<\/b>, are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).” \u00a0http:\/\/en.wikipedia.org\/wiki\/Chicken_fingers<\/p>\n “Chicken tenders are the little tenderloin portion of the breast, the one with the single string of tendon through it. When you open up a chicken breast, it runs from top to bottom, and pulls off easily.” http:\/\/answers.yahoo.com\/question\/index?qid=20070114085210AA9RcI4<\/p><\/blockquote>\n Bottom line: It is a piece of the breast meat, no fat and about three bites in length. Usually sold with the chicken in the meat department (over priced at times) or in the frozen food section (usually a better value). If you go with the frozen version, they defrost rapidly and work just as well as the fresh, without the extra cost.<\/p>\n Lets get cooking!<\/p>\n Here are the ingredients:<\/p>\n Using a resealable 1 gallon plastic bag add the Chicken tenders, chicken rub, chili flakes, garlic, cilantro and the Mikes Classic Margarita mix together in the bag.<\/p>\n Mix together well to coat all surfaces of the Chicken tenders and refrigerate for 1 hour.<\/p>\n Select your weapons of choice – Bamboo skewers or metal skewers. Bamboo skewers need to be soaked in water for at least one hour to prevent combustion during the grilling process.<\/p>\n I cooked my Chicken skewers over Natural Lump Oak Charcoal from Best of the West<\/p>\n Set your coals up so you have room to place the handles of the skewers away from the heat, easier to grab.<\/p>\n Marinated for one hour. Check out those bits of Garlic, Chili flakes and Cilantro!<\/p>\n Weave your marinated Margarita Chicken Tenders onto the skewers, two or three times should do the job.<\/p>\n Before you throw the skewers onto the grill, prep the limes.<\/p>\n Simply cut in half and dip into the sugar to coat.<\/p>\n When the charcoal is ready place the limes on the grill cut side (with the sugar) side up on the coolest section of the charcoal.<\/p>\n<\/a><\/p>\n\n
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