Marinated chicken tenderloins


  • 12 (about 600g) chicken tenderloins
  • 125ml (1/2 cup) fresh lemon juice
  • 2 garlic cloves, crushed
  • 2 tbs fresh thyme leaves
  • 80ml (1/3 cup) olive oil
  • 70g (1/2 cup) cornflour
  • 60g (1/4 cup) white sugar
  • 60ml (1/4 cup) balsamic vinegar
  • Toasted pine nuts, to serve
  • Fresh thyme sprigs, to serve

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Category: Chicken Glazes Recipes