Grilled Garlic Chicken with Sherry Butter Sauce

Noooooooooooooooooooo!

Did you just hear that?

Fall just fell.

Don’t get me wrong, one of the benefits of moving to East Tennessee from Florida was finally getting to enjoy a real Fall. You don’t get them in Florida. I love watching the leaves turn colors across the Great Smoky Mountains and feeling a crisp Autumn breeze. But since I like to do my cooking outdoors, I already miss having sun light until 8 or 9 in the evening.

That just means I have to start taking steps to make cooking quicker. For example, using chicken tenderloins in this recipe for a quick grill. They are also inexpensive.


Grilled Garlic Chicken with Sherry Butter Sauce
Inspired by The Fresh Market & Friends Cookbook

6 ea chicken tenderloins

Dry rub
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon turbinado sugar

Sherry Butter Sauce
1/4 cup butter
2 cloves garlic, minced
1/4 cup sherry
3 Tbsp water
1 teaspoon Worcestershire sauce
1 teaspoon coarse ground Dijon mustard

Set up your grill for direct heat at 350f (or you could do this on the stove top over medium heat).

Season the chicken tenderloins on both sides with the dry rub. Set aside.

Put a sauce pan on the grill and after it is warm, melt the butter. Add the garlic and simmer for about 5 minutes. Whisk in the remaining ingredients and reduce to half. Remove and set aside.

Turn your grill up to 450 degrees. Place the chicken on the grill and cook for 3 minutes.

Flip and cook another 3 minutes.

Flip, brush with some of the sauce and cook 1 minute.

Flip, brush with some of the sauce and cook 1 last minute or until 165f internal temp.

Plate and drizzle some of the sauce on the chicken. We served ours with a side of angel hair and sun-dried tomatoes and some of Alexis’ home made bread that I toasted.

So tell me….
1) What is the one summer dish that you are sorry to see sneaking out of the door and/or
2) What Fall dish are glad to welcome?

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9 thoughts on “Grilled Garlic Chicken with Sherry Butter Sauce

  1. These look scrumptious. Sherry is so much fun to cook with. I'm sorry to see homemade ice cream sneak out the door AND yes I know I can make it year round, but it always tastes better barefoot sitting in the grass. As for fall though I welcome homemade soups and stews along with my favorite flannel shirts.

  2. These look awesome! We grill all year here and it's actually easier to grill when it's a little cooler. We do miss the Fall colors here in Florida, so we'll just look at the photos of the color change after we get home from the beach!

  3. Sounds like a wonderful chicken recipe Chris, Mmmmm-mmmm!I agree with Lyndsey, this is the time of year in Florida to grill. too darn hot in the summer! Love her answer to the fall colors too, LOL!The summertime food I will miss the most is asparagus – way too expensive here now, like 4 something a pound! I really miss corn on the cob and watermelon too, all favorites.I'm not thrilled with fall/winter meals but the guys are happy with all the good old comfort foods.

  4. Well Chris, if it makes you feel any better we both live in the Sarasota area, the only time we see surf worthy waves is when there is a hurricane approaching – not that I'd be out there surfing these days anyway. I'm more of a sitting in the sand sipping champagne and nibbling on cheese and crackers with friends like Lyndsey kind of beach visitor these days 🙂

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