Ingredient List:
- 6–8 — Boneless Skinless Chicken Tenderloins, well chilled
- 3 Tbsp — Grapeseed Oil
- 1 bottle — DL Jardine’s Fajita Marinade
- 1 bottle — DL Jardine’s Chik’n Lik’n Glaze
- 1 ea — Jaccard Tenderizer and Vacuvin Marinater
Instruction:
In the Vacuvin empty the Fajita Marinade. Trim off any excess fat and tendon. Then on the bone side of the chicken tenderloin, use the Jaccard making the penetrations approximately ¾ to 7/8 of the way thru each piece, take care not to penetrate all the way thru to other side of the meat. Place all of the chicken breast into the marinade, place the lid on the Vacuvin and pull a vacuum. Agitate and marinate for up to an hour in the refrigerator. Prepare your grill and any other dishes at this time.
Remove the chicken from the marinade, and pat each piece dry with paper towels. Coat the “Chicken” lightly with Grapeseed Oil and then a light to medium coat of the Fajitas Seasoning, on all sides.
Preheat the grill to high heat (2–3 sec hand hold), set the chicken tenderloins bone side “Jaccarded side” down on the griddle to lock sear and seal the punctures, thereby trapping the moisture inside each breast. Sear each side on high direct heat for 2 to 4 minutes until both sides are well browned. Glaze each side with the Chik’n Lik’n Glaze and let it caramelize. After the chicken is seared set the meat into a medium low heat zone (4–6 sec hand hold) for 3 to 6 minutes until meat has an internal temperature of at least 160°…. Pull the chicken tenderloins, rest ~15 minutes, then slice or serve whole. You may drizzle a little extra of the Chik’n Lik’n Glaze on each piece, serve immediately.
Enjoy!!
