No photo, bad me, but last night I grilled chicken tenders.

I wasn’t sure what I wanted to do with them when I started out. I’ve found that marinating chicken in a dairy-based product (yogurt, sour cream, mayonnaise) keeps it moist when you cook it, but I was sort of in the mood for spicy. Or tangy? I didn’t know, so I decided to go with everything. I made a marinade with the zest and juice of a lime, a couple tablespoons of mayo, and a tablespoon or so of siracha, and marinated the chicken in it all afternoon, before grilling it on a hot grill, a couple minutes per side.

Yum. Both spicy and slightly limey and as low-calorie as a marinade gets. Eaten with grilled asparagus and small potatoes. I burned the potatoes, but they were still delicious.