Grilled chicken with zucchini salad.

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Put chicken tenders (frozen or fresh)  in a bowl that has a lid ( like a Tupperware)

I do not mesure this! You know if you like ginger and garlic or not!

Grate a piece of ginger and a couple of garlic cloves over the chicken.

Splash olive oil, soy sauce and some Worchestershire sauce over.

Put the lid on and turn and shake to cover all chicken.

Leave in the fridge 1-24 hours depending on how much time you have.

Turn and shake a couple of times.

Make a glaze of  olive oil, soy sauce and some dijon mustard. Maybe a splash of some hot sauce.

“Fish” the chicken from the marinade and put it on the grill or in the oven on high broil.

5-10 minutes on each side.

Brush with the glaze and salt at one side just grill 1-2 minutes and repeat on the other side.

Here with Zucchini salad.

Any leftovers (or make a lot) are excellent the next day as a snack or on a salad!

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