The size and shape of chicken tenderloins allow for really easy cooking. They won’t dry out like the breast can sometimes do, and this Middle Eastern marinade really brings these tender, juicy pieces to life.
1 bunch of flat-leaf parsley, leaves picked and finely chopped
1⁄2 red onion, finely chopped 3 tablespoons extra-virgin
olive or avocado oil
1 tablespoon apple cider vinegar finely grated
zest and juice of 2 limes
sea salt and freshly ground
To make the Middle Eastern marinade, place all the ingredients in a large bowl and mix well. Add the chicken and mix with your hands to coat evenly. Cover and place in the fridge to marinate for at least 30 minutes or up to 3 hours.
For the Israeli salad, place all the ingredients in a bowl, season with salt and pepper and mix well.
Preheat the barbecue grill to medium–hot.
Place the chicken on the grill, close the lid and cook for 4–5 minutes
on each side or until cooked through and golden with nice grill marks. Transfer to a wooden board, loosely cover with foil and leave to rest for 5 minutes.
Serve the chicken on a platter, topped with the Israeli salad and with lemon wedges for squeezing over.
This recipe is an excerpt from Luke’s new cookbook, Barbecue This!, available now wherever good books are sold.