A Jamaican-style marinade of spicy ingredients like jalapenos and crushed red peppers, coat chicken tenderloins to bring out the heat in every bite, while grilled bananas and coleslaw bring a cooling sweetness.
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Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Make Jamaican marinade by combining jalapenos, red onion, garlic, allspice, dry thyme, crushed red pepper, 1/4 teaspoon ground black pepper, 1 teaspoon kosher salt, vegetable oil, white wine vinegar and white sugar. Pour mixture over Tyson® tenderloins and refrigerate overnight.
Preheat an outdoor grill to a low heat setting.
Remove tenderloins from marinade and place onto the grill. Discard marinade. Turn tenderloins using tongs; cover and grill for 20-25 minutes or until internal temperature reaches 165oF. Grill banana and set aside for slaw mix.
While tenderloins continue to cook, combine slaw mix, grilled banana, slaw dressing, remaining salt and pepper into a mixing bowl.
Lightly toast the rolls and evenly divide tenderloin and slaw mixture onto each roll.