I’ve only recently discovered Chicken Tenderloins, and they are a really quick and easy piece of chicken to cook. There’s not much to them, so you cook them fast over high heat, and you’ll get beautiful, moist chicken. You could also slice chicken breast into tenderloin-sized pieces for a similar result. It’s much more foolproof than trying to cook a whole breast, which can easily end in overcooked edges with it still raw in the middle. I wanted something light and quick to cook for my Saturday lunch banquet, so I wasn’t standing at the stove for ages when my guests arrived, and these marinated chicken tenderloins fit the bill. The recipe is from Classic E’cco by Phillip Johnson, one of my favourite Brisbane chefs, who writes amazing cookbooks.
600g (1lb 5 oz) chicken tenderloins (breast underfillets)
60ml (2fl oz/ 1/4 cup) extra virgin olive oil
a pinch of chilli flakes (or a big sprinkle if you’re me!)
juice and zest of 1/2 lemon
1 teaspoon chopped fresh thyme leaves
1. Combine extra virgin olive oil, chilli flakes, lemon juice and zest and thyme in a large bowl. Add the chicken, and mix to coat in marinade. Cover and marinate in the refrigerator for several hours or overnight (the longer the better).
2. Heat a large, heavy-based frying pan over high heat. Remove the chicken from the marinade, drain off any excess, then cook in batches for 2-3 minutes each side, turning once, or until cooked through.