We have been grilling a lot of chicken breasts this summer and I usually trim the tender off the breast and save for later. Chicken breasts cook and look better with these trimmed off. Tonight we grilled up a batch of the tenders added some coleslaw and mexican style potatoes. I found a good BBQ sauce (no high fructose corn syrup) made by Weber. I used the Kickin’ Spicy flavor, and it is tasty!
For the chicken – Season with olive oil, salt and pepper. Grill for about 30 minutes at 350 degrees (the Traeger makes this easy). Cook until the temp is 165 degrees for a perfect chicken strip. Baste with BBQ the last 5 minutes.
For the potatoes – Slice a russet thin and pile onto a sheet of foil. Add some sliced onion then season. I have a fajita style mix that I use made with – Cumin, Chili powder, garlic powder, onion powder and a bit of oregano. Add a few pats of butter, toss the potatoes around to distribute the spices and seal the foil up tightly. Toss the packet on the grill and cook for about 30 minutes also.
For the coleslaw – Mix a bag of coleslaw with some Jimmy’s original slaw seasoning and bingo – perfect coleslaw!
This is a great meal for midweek and super easy! Serve up and enjoy!