To make marinade, combine all the following ingredients in a food processor and blend until fully incorporated on low (about 20 Seconds). While the processor is running on low, slowly drizzle in the oil to form an emulsification. Reserve 1/2 cup for the glaze.
- 1/2 cup Red Chili Paste
- 3/4 cup Lemon Juice (fresh)
- 3 tablespoons White Wine Vinegar
- 1/2 bunch Cilantro
- 1/4 bunch Parsley
- 1 tablespoon Garlic (minced, fresh)
- 1 tablespoon Paprika
- 1/4 teaspoon Black Pepper (fresh cracked)
- 1 teaspoon Sugar
- 1 tablespoon Salt
- 1/2 cup Oil
To make the glaze, place all the follwoing ingredients and 1/2 cup of the marinade in a sauce pot and bring to a simmer then reserve for basting.
- 4 tablespoons Butter (unsalted)
- 1/4 cup Cilantro
- 1/4 cup Lemon Juice (fresh)
Place your chicken tenders in marinade for 3 hours, reserve in the refrigerator.
Soak skewers and stabilize grill at 550°F.
Skewer all of your marinated chicken. Place the skewers around the edge of the grill so that the wooden skewers are over the gasket and not the direct flame. Cook for 1½ minutes and flip. Glaze the skewers, then cook for another 2 minutes.
Place the larger skewers on the bottom and allow all of the skewers to finish together while basting occasionally. Touch each skewer on the hot grill grates and transfer them to your presentation plate. Enjoy!