Rwandan-style Grilled Chicken Tenders

Ingredients

In this Rwandan adaptation, the original American chicken tenders are transformed by incorporating traditional Rwandan spices and grilling techniques. The marinade is enriched with flavors like cayenne pepper, paprika, garlic, and ginger, which give the chicken tenders a distinct Rwandan taste. Grilling the chicken adds a smoky element that is characteristic of Rwandan cuisine. We alse have the original recipe for Chicken Tenders, so you can check it out.

• 500g (1.1 lb) chicken tenders 500g (1.1 lb) chicken tenders
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon salt 1 teaspoon salt
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, cayenne pepper, paprika, garlic powder, ground ginger, salt, and black pepper.
2. 2.
   Add the chicken tenders to the bowl and toss until they are evenly coated with the marinade. Let them marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken tenders from the marinade and shake off any excess.
5. 5.
   Place the chicken tenders on the grill and cook for about 4-5 minutes per side, or until they are cooked through and have nice grill marks.
6. 6.
   Remove the chicken tenders from the grill and let them rest for a few minutes.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Increase or decrease the quantity to make the dish milder or spicier.
• Paprika — Use a good quality paprika for the best flavor. Smoked paprika can be used for an extra smoky taste.
• Garlic powder — If you prefer fresh garlic, you can substitute it with minced garlic cloves. Use 2-3 cloves of minced garlic instead of garlic powder.
• Ground ginger — Freshly grated ginger can be used instead of ground ginger. Use about 1 tablespoon of grated ginger for the marinade.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley or skip the garnish altogether.

Tips & Tricks

• For extra tenderness, you can pound the chicken tenders lightly with a meat mallet before marinating.
• If you don't have a grill, you can also cook the chicken tenders on a stovetop grill pan or in the oven.
• Serve the grilled chicken tenders with a side of Rwandan-style plantains, beans, or a fresh tomato and onion salad for a complete meal.
• If you prefer a milder flavor, reduce the amount of cayenne pepper in the marinade.
• Leftover grilled chicken tenders can be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.

Serving advice

Serve the Rwandan-style grilled chicken tenders hot as a main course. They can be accompanied by traditional Rwandan side dishes like plantains, beans, or a fresh salad. Add a squeeze of fresh lemon juice for an extra burst of flavor.

Presentation advice

Arrange the grilled chicken tenders on a platter and garnish with fresh cilantro. Serve them alongside the chosen side dishes for an appealing and colorful presentation. Consider adding a few slices of fresh lemon or lime for an extra touch of vibrancy.