Chargrilled chicken tenderloins with avocado coriander dipping sauce

Chicken tenderloins or fillets are a favourite of mine. They cook quickly and go well with a variety of dipping sauces.

Ingredients

2 tsp	Garlic, grated
3 Tbsp	Olive oil
1	Lemon, zest
1 Tbsp	Lemon juice
2 tsp	Flaky sea salt
½ tsp	White pepper, freshly ground
18	Chicken tenderloins, or 2 large chicken breasts sliced into 18 strips (Main)
18	Bamboo skewers, soaked in cold water

Dipping sauce

½ cup	Greek yoghurt
2	Avocados, peeled and seeded
1 tsp	Garlic, grated
3 Tbsp	Chopped fresh coriander
1 Tbsp	Red chilli, fresh, finely chopped and seeded
2 Tbsp	Fresh lime juice
½ tsp	Ground cumin
1 tsp	Flaky sea salt
¼ tsp	Freshly ground black pepper

Directions

1. Mix all the ingredients together well and massage the marinade into the chicken tenderloins. Place in the fridge for 1 hour then thread one piece of tenderloin on to each skewer.
2. You can keep the skewers covered in the fridge until ready to barbecue. To cook, heat the grill until very hot, place the chicken tenderloins on and cook on each side for 3-4 minutes or until cooked through.
3. Serve with avocado coriander dipping sauce.
4. To make the sauce, place the yoghurt, avocados, garlic, coriander, chilli, lime juice and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper.