I'm such a slacker

I fell off the blogging wagon last week and I'm sorry that I let you down, my faithful reader(s).  I should be tarred and feathered and sent to my room with no dinner.  Or maybe just tarred and feathered because I've got some really good stuff cooking on the stove today. 

I made a resolution at the beginning of this year that I would publish a blog post here at Wish Upon A Chef every week of the year.  It was my attempt to be more attentive to my blog and to get back into the kitchen to do the things that I love.  I even have this little Post-It Note list in my desk drawer that I derive great pleasure from when checking off each week after I publish.  Sort of like the chart of chores that you do for your kids and award a gold star for each chore accomplished.  I kept my resolutions for 19 weeks before I failed. 

As week 20 rolled around, my house became chaotic while I had some painting done and on top of that, I was all excited about packing for my weekend beach trip. The week came and went and it dawned on me while en route to the beach and the TomTom was taking me off-course through corn fields and desolate towns that I totally forgot to publish.  No gold star for me. 

But perhaps you'll forgive me if I share my recipe for these tasty Teriyaki Tailgate Tenders.  The Boy Toy and I tailgated at the Charlotte Knights baseball game with some friends and I brought these along so I wouldn't have to suffer the digestive indignity of eating a hot dog.  I noticed that even the kids were gobbling them up.  You can certainly use the marinade for chicken breast halves if you're just hanging around the house using the grill - you'll just need to grill them a bit longer.  These would also work great as an appetizer served with maybe a sweet and sour sauce or hoisin sauce for dipping.  I took along a simple pasta salad and made some happy and full tailgaters. 

Teriyaki Tailgate Tenders

1/2 cup soy sauce
4 tablespoons honey
2 tablespoons vegetable oil
Juice of 2 limes
2 teaspoons minced garlic
2 teaspoons chopped fresh cilantro
Chicken tenders (I made about 20 skewers)
Wooden skewers

In a small bowl combine soy sauce, honey, vegetable oil, lime juice, cilantro and garlic. Thread tenders onto wooden skewers and marinate for at least 30 minutes or overnight.  Cover them while they are marinating.  After I threaded the tenders onto the skewers, I placed them in a 9x13 baking dish with the ends of the skewers resting on the sides of the baking dish. This prevented the whole skewer from being submerged in the marinade and getting all messy. I marinated overnight and turned the skewers occasionally to make sure the chicken was coated.  To make them easier to transport, I removed the skewers from the marinade and transferred them to a large disposable plastic container. 

Grill over medium high heat for 6 to 8 minutes on each side or until juices run clear.



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