Indoor! Grilling by Steven Raichlen

Author:Steven Raichlen
Language: eng
Format: epub, mobi
Publisher: Workman Publishing
Published: 2004-08-22T16:00:00+00:00

tip

When cooking these tenders on a built-in or freestanding grill, don’t crowd the grill grate. That way, should the bacon fat cause a flare-up, you can simply move the tenders to another section of the grill.

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THE RECIPE

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1½ pounds chicken tenders (12 to 16 tenders)

1 bunch fresh basil, rinsed, shaken dry, and stemmed

12 to 16 thin slices bacon (½ to ¾ pound)

YOU’LL ALSO NEED:

Wooden toothpicks or butcher’s string

1. Place 1 large or 2 small basil leaves on top of each chicken tender. Wrap each tender and basil in a slice of bacon, then secure the bacon with a toothpick or tie it in place with butcher’s string (if you are cooking on a contact grill, you won’t need to do this).

2. Cook the bacon-wrapped chicken tenders, following the instructions for any of the grills in the box at right, until the bacon is browned and the chicken is cooked through. Use the poke test to check for doneness; the chicken should feel firm when pressed. You may need to cook the chicken in more than one batch; cover the grilled tenders with aluminum foil to keep warm until ready to serve.

3. Transfer the chicken tenders to a platter or plates and remove and discard the toothpicks or pieces of string, if using. Serve the chicken tenders at once.

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