grilled buttermilk chicken tenders with dipping sauces
Grilled Buttermilk Chicken Tenders with Dipping Sauces
Chicken tenders grill quickly—almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces—a creamy ranch and a spicy romesco—that pair nicely with crudités, too.
Ingredients:
- 1 ¼ pounds chicken tenders (10 to 12), or cutlets sliced lengthwise into 1-inch strips
- kosher salt and freshly ground pepper
- 1 ½ cups buttermilk
- 4 scallions, white parts only, halved lengthwise and smashed (light- and dark- green tops reserved for buttermilk-scallion ranch dipping sauce)
- 6 slices bacon (about 8 ounces), preferably center-cut, halved lengthwise (optional)
- vegetable oil, for brushing
- cocktail tomatoes and mini cucumber spears, for serving
- buttermilk-scallion ranch and spicy romesco dipping sauces, for serving
Directions:
- In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
- Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
- Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.
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