This has been a real crowd pleaser since long before we dropped the gluten from the house. And it happens to be gluten free. So, here goes:
This will do about 2 1/2 lbs of chicken tenders.
Three finely chopped cloves of garlic
1/3 cup maple syrup
1/2 cup balsamic vinegar
1/2 cup olive oil
zest of 1 orange
salt and pepper
1 tbsp rough chopped fresh rosemary
Whisk together all ingredients and pour over chicken tenders in a gallon ziplock bag. Refrigerate 6-8 hours or overnight.
Grill it up, and discard marinade.
It is fabulous. And it makes a GREAT leftover.
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