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
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, 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?