½ pound chicken tenders
2 tsp. dill chopped
1 tsp. salt and pepper
1 orange 2 tbsp. zested and 4 tbsp. orange juice
1 lemon 1 tbsp. zested and 2 tbsp. lemon juice
1 cup sour cream
Salt and pepper to taste
Place bamboo skewers in water for 30 minutes.
Skewer chicken then coat with salt, pepper and dill.
Grill chicken until cooked through (7 1/2 minutes on each side.)
Place sour cream into a blender. Add zest and juice of orange and lemon into blender. Blend for one minute.
Place sauce in a bowl and serve with grilled chicken.
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