1 pound chicken tenders
1/4 cup Cayenne Chili Fused Oil
1/4 cup Espresso Balsamic
1/2 tsp salt
1/2 teaspoon pepper
for the dip:
1/2 cup sour cream
3 tbsp mayonnaise
1 clove of garlic (diced)
1 tbsp lem juice
salt, pepper to taste
Mix the oil, balsamic, salt and pepper together. Stir until emulsified. Put the chicken tenders and already mixed espresso and cayenne marinated in a ziplock bag(a bowl will do it also). Close the bag and shake to combine all the ingredients. Let it marinade for up to 4 hours.
Place a pan with olive oil over medium-high heat. When the pan is hot, let some of the excess marinade drip from the chicken and place on the pan. Cook for about 2-3 minutes per side, or until nicely browned and cooked through. Lower the heat to medium-low if the chicken is browning too fast. Cover the pan with a lid while cooking to keep the chicken moist. Let them rest for a couple minutes.
Another option is to grill the chicken. Approximately 4 min. on each side until cooked through.
For the dip: combine all ingredients together and stir very well.