Marinated and Grilled Chicken Tenderloin

 

Ingredients

Chicken tenderloins: 4 pieces (approx. 240g)

・Soy sauce: 1 1/2 tbsp

・Oyster sauce: 1/2 tbsp (Lee Kum Kee Oyster Sauce)

・Sugar: 1 1/2 tsp

・Ajinomoto seasoning: 4 shakes (Ajinomoto)

・Shichimi (Japanese seven-spice blend): To taste

・Mayonnaise: To taste (Kewpie Zero Non-Cholesterol)

・Salad oil: To taste (Nisshin Oillio Nisshin Healthy Off)

Instructions

1. Marinate the chicken tenderloins

Pierce both sides of the tenderloins with a fork; there is no need to remove the tendons—leaving them in is fine.

Add soy sauce, oyster sauce, sugar, and Ajinomoto (MSG seasoning), and massage the mixture thoroughly into the meat.

Place the chicken in the refrigerator for about an hour, uncovered. It might seem counterintuitive, but allowing the surface to dry out reportedly concentrates the flavor.

2. Cook in a frying pan to finish

Heat some vegetable oil in a frying pan and cook the marinated tenderloins. Cover with a lid and cook thoroughly, flipping occasionally. A good sign that they are fully cooked is when they no longer feel squishy or soft to the touch.

Cut into bite-sized pieces and serve with a side of shichimi mayonnaise.