This was delicious and easy! Hardest part was slicing everything. Got green, orange, and red/yellow striped peppers.
I had frozen tenderloin on hand, so I sliced those up. The recipe doesn’t really specify how the chicken should be sliced, so I went with about 1/4 inch slices (against the grain).
I added a little bit of onion powder and white pepper to the marinade since I like it.
Next time I’m going to leave more “spikes” and not settle everything quite so flat. The pieces that were sticking up got nice and charred and crispy which worked really well.
Paired well with black beans, and between two people there are a ton of leftovers.
Will for sure be moving this one into the rotation.
