Rose City Tonic Tenders:
You spoke and I listened. Last week you folks chose for me to create a recipe using our Rose City Tonic Syrup, and my hope is that this dish not only makes your mouth water, but sparks some creativity for you in the kitchen.
This week I pulled inspiration from what my family knows as “Father’s Day Chicken.” Six or so years ago I found a recipe for grilled chicken tenders that I surprised my Dad with on Father’s Day. This recipe certainly has some differences but I hope that it’s one you can enjoy with your family.
PREP: 30 MINS // YIELD: 4 Servings
| 1 tbsp @mustardandco classic mustard
| 1/4 c tomato paste
| 1/4 of an orange, juiced
Cut up the chicken breasts into even strips, about eight or so. Whisk together all other ingredients in a bowl, then pour about 3/4 of the sauce onto the chicken strips. Toss the strips and heat up your greased grill pan to medium high heat. You’ll want to do this in two batches as to not crowd the pan, which will insure you get a nice char on your chicken. Cook chicken for about 8 minutes, flipping halfway through. Before you remove the chicken from the pan, brush it with a light coating of the remaining sauce until it gets warm and sticky. Once you’ve cooked all your chicken, serve it with you favorite veggies and enjoy! The Tonic Syrup helps add a bit of sweetness but without over powering the dish, letting it remain a savory and slightly tart sauce.
Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate.
Ingredients: water, cane sugar, cinchona bark, rosa canina, citric acid.