Name: Spicy Grilled Chicken Tenders with Cucumber-Coriander Salad
Total time: 30 min
Yield: Serves 4
Cuisine: US & Canada
Ingredients: 2 tablespoons sugar; 1 tablespoon coriander seeds, cracked; 2 teaspoons ground ginger; 2 teaspoons turmeric; Salt and pepper; 1/2 teaspoon cayenne pepper; 1 1/2 pounds chicken tenderloins, trimmed; 1/4 cup rice vinegar; 1 seedless English cucumber, sliced very thin; 6 scallions, white and green parts sliced thin on bias; 1/2 cup fresh cilantro leaves

Why This Recipe Works

Seasoning the chicken in a bag evenly coats the chicken and saves time on cleanup.

Before You Begin

Crack the coriander seeds inside a zipper-lock bag with a small skillet or a flat meat mallet.

Instructions

Combine 1 tablespoon sugar, 2 teaspoons cracked coriander seeds, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper, and cayenne in large zipper-lock bag. Add chicken to bag and shake to evenly coat with spice mixture.

Whisk vinegar and remaining 1 tablespoon sugar together in large bowl. Add cucumber, scallions, cilantro, and remaining 1 teaspoon coriander seeds and toss to combine. Season with salt and pepper to taste.

Grill chicken over medium-hot fire until browned all over and chicken registers 160 degrees, 6 to 8 minutes. Transfer to platter, tent with aluminum foil, and let rest for 5 minutes. Serve chicken with cucumber salad.