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Grilled Paprika Lime Chicken Tenderloins

Spicy Paprika & Lime Chicken

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 5-6 1x
  • Category: Chicken
  • Method: Grilling

Description

Grilled paprika and lime 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

Scale
  • 900 grams / 2 lbs of chicken tenderloins
  • Coconut oil for frying

For the marinade

  • 5 teaspoons of sweet paprika
  • 1 teaspoon cayenne pepper or chill powder
  • 1 + 1/2 teaspoon 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/puree
  • 2 limes (zest + juice from one lime for the marinade and juice from the second when serving)

Instructions

  1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
  2. 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.
  3. 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.
  4. 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.
  5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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