Updated: Jul 7
per 6 oz serving : cal 236 | protein 39g | fat 7.5g | carbs 2.8g
GLUTEN FRIENDLY | GRAIN FREE | DAIRY FREE | EGG FREE | SOY FREE
each meal may contain extra servings. macros are based on weight although your meal may serve more than advertised servings.
Regardless of serving size, use the following instructions to yield the best results:
Thaw your chicken overnight in the fridge or during the day. When getting ready to grill cut open the vacuum sealed bag and remove thawed chicken from marinade ingredients, setting on a tray or a plate to take to the grill. Reserve sauce for later step.
When you're ready to cook your chicken, oil your grill grates well to prevent meat from sticking. Heat the grill to medium heat.
When heated, carefully place chicken on the grill, close the lid and cook for 20 to 30 minutes, turning every 5 minutes to help chicken cook evenly and to prevent burning. Every time you turn the chicken brush or baste some of the reserved marinade liquid on the chicken tenderloins.
Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Internal temperature should reach 165 degrees when complete. Serve immediately.
AIR FRYER -
Preheat your air fryer to 400 degrees and set the time for 8-9 minutes. Remove your thawed chicken from the marinade bag and place strips in the preheated air fryer basin. Dispose of the remaining marinade. Close the air fryer and allow the cook process to begin, flipping the chicken at the halfway mark, around 4-5 minutes. Finish cook time and enjoy immediately!
Preheat your oven to 425 degrees and lay chicken out on a sheet pan greased with a light amount of olive oil or lined with tin foil. Reserve marinade mixture in a bowl while chicken bakes for 20 minutes. After the time is up flip the chicken over and brush or baste reserved marinade on the chicken, then broil for about 3-5 minutes to give it the "grilled" effect.