I am using chicken tenders and will be marinating them for around 4 hours in Robusto Italian dressing. Once out
of the marinade they will be drenched in a butter/olive oil bath then coated with a mixture of bread crumbs, Tone’s
Tuscan Garlic seasoning and grated Parmesan cheese.
Chicken is out of the marinade and getting ready to be breaded. I am using one of my rotisserie baskets for the
tenders. This is so I will be able to turn them over on the grill without losing any of the breading.
All breaded and into the basket.
I am using the Weber Performer tonight with a small chimney of lump charcoal in the small vortex. The bricks
will be used to keep the tenders above the flames.
5 minutes per side and the tenders are done.
Plated with garlic mash potatoes and green beans.
I haven’t made this for about 2 years now and I can guarantee it won’t be another 2 years before I make it again.
