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Marinated Chicken Tenders with Roasted Yellow Tomato Sauce

July 23, 2011

Marinated Chicken Tenders with Roasted Yellow Tomato Sauce

A few weeks ago, we had Elysabeth’s mom and Aunty Mary in town, for a visit and to help us with our yard sale. While they were here, we went to the always-lovely Russo’s market in Watertown to get some great fruit, veggies, and of course, half-sour pickles. One of the items we picked up were some gorgeous yellow tomatoes, which sat on our counter for another week, getting juicier and more perfect as the days passed. When they left, we had some chicken tenders to use, so I got the idea to marinate and cook up the chicken and serve it with a roasted vegetable sauce. Taking stock of what we had, I grabbed the tomato, an onion, a few big cloves of garlic, and a few shallots for the sauce, and went with a kitchen sink approach for the marinade. I think it all turned out great! Always experiment in the kitchen. The worst thing that can happen is you have to call out for Thai food or a pizza.

Marinated Chicken Tenders with Roasted Yellow Tomato Sauce (Serves 2)


  • 1 lime, juiced and zested
  • 2 canned pickled jalapeno chiles, chopped, plus 2 tbsp. of pickling liquid
  • 2 pickled carrots from jalapeno can, sliced
  • 2 tbsp. chile-lime hot sauce (like Frank’s)
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp. honey
  • kosher salt
  • freshly ground black pepper
  • 3/4 lb. chicken tenders
  1. Combine all ingredients in large bowl, whisking to combine. Toss in chicken and marinade for 4 hours or overnight (preferable), tossing occasionally.
  • 1 large yellow tomato, quartered
  • 1 large onion, peeled, quartered
  • 6 garlic cloves, peeled
  • 2 shallots, peeled and halved
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 cup cilantro leaves
  1. Preheat broiler on high and move oven rack to top position.
  2. On broiler pan or cookie sheet, lay out foil and crimp up edges to catch any liquid. Place tomatoes, onions, garlic, and shallots on pan and drizzle with the olive oil. Season liberally with salt and pepper.
  3. Broil for 8-10 minutes, turning vegetables every 2 minutes to evenly brown, until outsides are well charred but veggies aren’t burned to a crisp.
  4. Pull tomato skins off with tongs, and put veggies and all liquid into a blender. Blend until smooth, and season with more salt and pepper if necessary. Add cilantro and pulse a few more times to combine. Leave blender lid on to keep sauce warm.
  5. Lower oven to 400 degrees Fahrenheit, and put a heavy pan on the stove on high heat. Add some vegetable oil until shimmering and pan is red hot.
  6. Add chicken pieces to pan and don’t touch them for 1 minute. Turn pieces over and leave along for another 1 minute and then put pan into the oven and let cook for 2 minutes. Using a glove, pull pan out and turn chicken, putting in again for another 2 minutes or until done.
  7. Remove pan from oven (with glove!) and serve chicken pieces immediately with sauce spooned on top, with some rice and vegetables.
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