Chicken Tenders Recipe
Half-pound of char-broiled tenders. Served with choice of ranch or honey mustard. Tossed in mild, hot, red hot, hot honey BBQ or orange jalapeño +.
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Ingredients
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Chicken & Marinade
Sauce Options (choose one to toss or serve on side)
Optional Garnish & Serving
Method
Chicken & Marinade
Prep
Pat the 1/2 lb chicken tenderloins dry with paper towels. Trim any excess fat or connective tissue so tenders cook evenly.
Marinate
In a medium bowl combine 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp lemon juice. Toss the tenders in the marinade until evenly coated. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
Char-broil (Grill) Tenders
Grill
Place the marinated tenders on the hot grill. Cook 3–4 minutes per side, flipping once, until char marks appear and internal temperature reaches 165°F (74°C). Total grilling time should be about 6–8 minutes depending on thickness.
Rest
Transfer cooked tenders to a plate and let rest 3–4 minutes to redistribute juices before tossing in sauce or serving.
Tossing & Sauce Options
General Tossing Method
Place rested tenders in a large bowl. Add 1/4 cup of your chosen sauce (see Sauce Options) and toss gently until each tender is evenly coated. For a lighter coating, start with 2 tbsp and add more to taste. If serving sauce on the side, skip tossing and transfer tenders directly to serving plate.
Mild or Hot
Use the mild wing sauce for a gentle heat or the hot wing sauce for more intense spice. Toss as directed above.
Red Hot
Toss tenders with 1/4 cup Frank's RedHot for the classic 'red hot' flavor. If you prefer a glaze, warm the sauce for 20–30 seconds and toss immediately.
Hot Honey BBQ
Use 1/4 cup hot honey BBQ to give tenders a sweet-spicy barbecue coating. For a sticky glaze, warm the BBQ slightly in a small saucepan over low heat before tossing.
Orange Jalapeño
Toss with 1/4 cup orange jalapeño glaze (bright, citrusy with mild jalapeño heat). If making your own: whisk 1/4 cup orange marmalade with 1 tsp finely minced jalapeño and 1 tsp apple cider vinegar, warm briefly and toss.
Optional Garnish & Serve
Transfer tossed or plain tenders to a serving plate. Sprinkle with chopped fresh parsley and serve with lemon wedges and choice of ranch or honey mustard on the side. Offer additional sauce for dipping.