Still maintaining medium-high heat, take out the chicken tenders, shaking out the excess yoghurt, place them on the pan and grill 2-3 minutes each side or until the chicken tenders are cooked
To make the following meal, I started preparing the chicken, they were marinated and stored in the refrigerator first.
Then I made the Tamarind Barbecue sauce and let it cool, followed by the Pineapple-Cabbage slaw which I wanted to keep as fresh as possible which meant that the slaw had to be tossed together just before serving. so I sliced, grated the Cabbage and Carrot then refrigerated them, the Pineapple was cleaned but not sliced.
Once I’ve done all of the above, I started with the Yoghurt marinated grilled chicken.
The following chicken strips were grilled using a stove top grill pan.