Ingredients:

  • 2 pounds (900g) chicken tenders
  • 6 tablespoons (90ml) lemon juice
  • 4 tablespoons (60ml) olive oil
  • 2 tablespoons (30ml) water
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons Dijon mustard
  • 4 teaspoons sesame seeds
  • 1 tablespoon (15g) capers, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons coarse salt
  • ½ teaspoon crushed red pepper flakes

Instructions:

  1. In a large mixing bowl, whisk together the lemon juice, olive oil, water, Worcestershire sauce, soy sauce, Dijon mustard, sesame seeds, capers, ground cumin, oregano, coarse salt, and crushed red pepper flakes until well combined.
  2. Add the chicken tenders to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes.
  3. If using wooden skewers, soak them in water during the marinating time to prevent burning on the grill.
  4. Preheat the grill to medium-high heat (around 375°F to 400°F / 190°C to 200°C).
  5. Place the marinated chicken tenders directly on the grill. Grill for about 8 minutes, turning once halfway through.
  6. Remove chicken from the grill when it reaches an internal temperature of 165°F (75°C). Let rest for a few minutes before serving.