Simply Grilled Chicken Tenders in a bowl with a fresh avocado cucumber salsa and a spicy sriracha sauce
Weeknights often demand a meal that can sit and wait happily, be served in several rounds to a crowd with differing tastes, and still maintain integrity. “Bowls” fit the bill in all categories, allowing everyone to customize to their own likes, making this a very easy family dinner. This post is a method as much as it is a recipe – you can customize this with whatever protein you prefer.
To me, the star of this post is the grilled chicken. The marinade is flexible, but flavorful, and allows overnight resting due to a low acid content. The chicken, once cooked, can be kept for several days for future salads, bowls, or sandwiches. My favorite ingredient in the marinade is by far the Worcestershire – not always something people use with chicken, but it works great here.
The best part about this whole recipe is that everything can be made in advance. You could even assemble it a day or two ahead, allowing for a great busy weeknight meal or a crowd pleasing dinner party treat. This could also be a great dinner for Cinco De Mayo.
Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce
Ingredients
Grilled Chicken Tenders
- 3 lbs chicken tenders, or sliced chicken breast meat
- 1/2 cup olive oil
- 4 cloves garlic, finely chopped
- 3 Tbsp Worcestershire sauce
- 1 lemon, grated zest and juiced
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp kosher salt, plus more for sprinkling later
- 1 tsp black pepper, plus more for sprinkling later
Avocado Cucumber Salsa
- 2 avocados, chopped
- 1/2 English cucumber, chopped into small bites
- 2 Tbsp chopped fresh cilantro
- juice of one lemon or lime
- 1 Tbsp olive oil
- kosher salt and black pepper
- tabasco sauce (4-10 dashes, to taste)
Spicy Sriracha Sauce
- 1/2 cup mayo
- 2 Tbsp Sriracha
- 2 Tbsp buttermilk to thin (optional)
- kosher salt and black pepper to taste
Bowls and Assembly
- 3 cups cooked basmati or jasmine rice
- halved cherry tomatoes, sprinkled with salt
- chopped fresh cilantro or basil
- lime or lemon wedges
Instructions
Grilled Chicken Tenders
- To marinate the chicken, combine all ingredients (olive oil through salt and pepper) and pour over the chicken tenders, letting them sit for at least 15 minutes, and up to overnight.
- Heat a grill, grill pan, or cast iron skillet over medium/high heat. When ready to cook the chicken, remove it from the marinade, sprinkle with extra salt, and cook each piece until done. Remove and set aside, repeating until all of the chicken is cooked. This can be done up to two days in advance.
Avocado Cucumber Salsa
- Start by coating the chopped avocado with the juice of lemon, then add the remaining ingredients, stirring gently to not mash the avocado - this is more of a chopped salsa than a guacamole. Set aside until ready to use. If making ahead, make sure to cover with plastic wrap (direct contact to prevent oxidization). This will keep for a couple of days in the fridge.
Spicy Sriracha Sauce
- In a small bowl, use a whisk to combine all ingredients until you have reached desired consistency. The buttermilk is only there to thin the mixture, feel free to substitute with a little water, or just leave it thicker. This can be done up to three days in advance, and also makes a great sandwich spread.
Bowls and Assembly
- To serve, place 1/2 cup of rice in each bowl, top with chicken, avocado salsa, and any other desired toppings. Drizzle with the Spicy Sriracha Sauce and enjoy. These are great warm or at room temp.
Notes
1 Comment
I am going to make this this week! yum!