Davenport Magical Entertainment, L.L.C.
Yesterday, I decided to grill some chicken tenderloin. Man, I am telling you, after grilling the chicken tenderloin and preparing some hot wing sauce with it, it was the best in the world! In the past, I would just back the chicken tenderloin with disasterous results. I got better results baking the chicken tenderloin by wrapping it in tin foil but still, the flavor and the taste just wasn’t there.
So yesterday, grabbed some charcoal, lighter fluid, uncovered the grill, cleaned it up with the wire brush and then threw the charcoals in it and light em up. Took some out some frozen chicken tenderloin and defrosted them in the microwave. After the chicken tenderloin was defrosted here is the seasoning I added to it before I put it on the grill:
1) Lawry’s Seasoned Salt (25% less sodium)
2) McCormick Pure Ground Black Pepper
3) McCormick Garlic Powder
So, added these seasonings to my thawed and defrosted chicken tenderloin and then put them on the grill. I recommend grilling chicken tenderloin with this seasoning over baking the chicken tenderloin. Grilling is healthy and it’s much more flavorful than baking the tenderloins. I made hot wing sauce as well to put on the seasoned grilled chicken tenderloin. Here is how I made my wing sauce:
1) Louisiana hot wing sauce (you can buy these at Wal Mart or your local grocery store).
2) Cayenne Pepper.
3) Two spoonfuls of margarine
4) black pepper
5) Tabasco sauce
I heat the wing sauce on low to medium, no higher than medium on the stove and mix in the cayenne pepper, margarine, black pepper and tabasco sauce using a wire, metal stirrer (not sure exactly what they are called). Once the butter is melted in the wing sauce and well stirred in, I lower the heat to low, that way I don’t overheat the wing sauce while waiting for the chicken tenderloin to finish grilling.
After the chicken tenderloins are finished grilling, I bring them in and put them in the wing sauce that is in a small pot that has been keeping the wing sauce heated for some time so that the ingredients also get soaked in good. Take each of the grilled tenderloins that were just added to the wing sauce and put them on a plate. I then pour some of the sauce over the chicken tenderloins to be sure all the tenderloins are well soaked in wing sauce.
It’s a good idea to let the chicken tenderloins on the plate that is covered in wing sauce sit for a little bit. This gives the wing sauce some time to cool and stick to the chicken tenderloin. The butter or margarine that mixed in and melted while heating the chicken tenderloin helps make the wing sauce stick and stay on the tenderloin.
Once the wing sauce that is on the tenderloin has sat for a few minutes and cooled a little bit, it’s ready to be eaten and served. I think this particular recipe, I have experimented around through trial and error to arrive at this simple receipe that is spicy and yet also flavorful. It’s not too spicy to kill the flavor and not to flavorful to kill the spice. It strikes the right balance between the two. Anyway, hope you chicken lovers and spicy food lovers enjoy!