4 Oz. Grilled Chicken Tenderloin A La Carte Recipe

Prep tenderloin

Pat the 4 oz chicken tenderloin dry with paper towels. Trim any visible fat or connective tissue so the tenderloin lies flat for even cooking.

Make marinade

In a small bowl combine 1 tbs olive oil, 1 tsp fresh lemon juice, 1 tsp minced garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 1/2 tsp dried oregano. Whisk until combined.

Marinate

Place the chicken tenderloin in a shallow dish or resealable bag. Pour the marinade over the chicken, rubbing it on all sides so it is evenly coated. Marinate at room temperature for 10–15 minutes or refrigerate for up to 2 hours. If refrigerated, remove and rest at room temperature 15 minutes before grilling.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet indoors, heat it over medium-high until very hot and lightly coat with a thin film of oil.

Grill

Place the marinated tenderloin on the hot grill. Cook 2–3 minutes per side, turning once, until exterior is nicely charred and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Total cook time will be about 4–6 minutes depending on thickness.

Rest

Remove the tenderloin from the grill and transfer to a plate. Tent loosely with foil and let rest 3–5 minutes to allow juices to redistribute.

Just before serving, sprinkle the grilled tenderloin with the finely chopped fresh parsley (1 tsp) and squeeze the juice from the half lemon wedge over the top for brightness. Serve a la carte.