Remove your chicken from the package and pat dry. Use a fork to poke a few holes down the length of every tender. Place the chicken tenders in a large bowl.

Wash the limes.

In a separate bowl, squeeze all the limes and then add the squeezed limes to the bowl of chicken.

To the lime juice add all the other ingredients and whisk REALLY well. Taste and adjust any spices to your preference.

Pour the marinade over the chicken and really work it into the chicken using your hands.

Cover the bowl or transfer it all to Ziploc bags. Refrigerate minimum two hours or up to 12 hours. If the chicken tenders are not thick, marinate for less time (6 hours max).

When you are ready to grill, remove the chicken from the fridge at least one hour before grilling and leave to sit on the counter to get the chill off.

Heat your grill up to about 500°.

Add the chicken tenders to the grill and let sear for about 5 to 7 minutes. You will know when they are ready to flip when they lift easily from the grill. Have the lid closed

Flip, reduce the heat down to 400° and continue to cook about 5 to 7 minutes more. Cook time will depend on the thickness of your chicken. Lid is still closed.

Turn off the grill if using a gas grill and let the chicken sit on the grill 5 more minutes. If using a charcoal grill, go to the next step.

Remove the chicken from the grill, place in a pan or dish, and cover with foil immediately. Let sit for 10 minutes.

I cut this chicken up for salads, tacos, wraps and sandwiches. It can be kept in the fridge for about 5 days. You can also use it to make chicken salad.

If you do not have a grill, these tenders can be cooked in a skillet using the same method. Work in batches.