Bbq And Peanut Chicken Tenders Recipe 435

PEANUT CHIPOTLE BBQ CHICKEN TENDERS

Steps:

• Stir together peanut butter powder and water.
• Stir in BBQ sauce, chili in adobo, chili powder and butter.
• Coat a grill or grill pan with cooking spray and preheat over medium-high heat.
• Cook chicken until just cooked through, flipping once, about 2-3 minutes per side . Brush tops with some sauce and cook for an additional minute.
• Serve garnished with scallions and with remaining sauce as a dip.
• Serving size: 1 chicken tender and 1 Tbsp sauce

GRILLED PEANUT CHICKEN

Steps:

• Preheat grill for high heat.
• In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
• Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

BBQ AND PEANUT CHICKEN TENDERS RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 350 degrees. Cover baking sheet with non-stick foil and set aside. 2. Place chicken tenders in a 1 gallon large food-safe plastic bag. Using a meat mallet, the back of a small iron skillet or rolling pin, pound chicken slightly. 3. In a shallow bowl, combine barbecue sauce, chili powder and cumin. Mix well. 4. Now you can do the next step two ways. One way is to start dipping both sides of the chicken in the sauce, then dip one side into the peanuts and place on baking sheet. Or you can pour the sauce in the bag with the chicken and let the chicken marinate in the refrigerator for 1 hour. In that case, preheat your oven a few minutes before you decide to dip the chicken in the peanuts. 5. Bake for 25-30 minutes or until chicken is cooked through and the nuts are browned. Serve immediately.

BBQ CHICKEN TENDERS

Steps:

• Heat grill to medium-high; lightly oil grates. Place chicken in a medium bowl; season with salt and pepper. Pour 1/4 cup barbecue sauce over chicken, and toss to coat. Divide remaining barbecue sauce between two bowls (1/4 cup each); use one for basting and the other for serving.
• Grill chicken, turning and basting occasionally with reserved basting sauce, 8 to 10 minutes total. Remove chicken from grill; serve with reserved serving sauce.

BAKED BBQ CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
• Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
• Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BBQ CHICKEN TENDERS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Slice the chicken into even strips.
• Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
• Place on a baking sheet lined with parchment paper and bake for 15 minutes.
• Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes and serve.
• Enjoy!

CRISPY BARBECUE CHICKEN TENDERS

Steps:

• In a small bowl, mix sour cream, chives, garlic and salt. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere., In a deep skillet, heat 1/4 in. oil to 375°. Fry chicken, a few strips at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with sauce.

PEANUT BUTTER CHICKEN TENDERS

Steps:

• In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving. , Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink. , Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce.

PEANUT CRUSTED CHICKEN TENDERS

Steps:

• Season the tenders with salt, pepper and paprika. Place in a large bowl or in a large plastic bag with a zip-lock closure. Add buttermilk, mix well and marinate at room temperature for 30 minutes or for up to one day in advance refrigerated.
• Preheat the oven to 350°F and line 2 baking sheets with foil. Lightly oil the foil.
• Combine the Planter's Peanuts and the breadcrumbs in the bowl of a food processor. Process until the peanuts are finely ground. Empty into a large bowl for dipping.
• Place the flour in a separate bowl. Beat the eggs until frothy in another bowl. Working with one tender at a time, lift the fingers to drain off excess buttermilk and roll in the flour, making sure it is thoroughly coated. Transfer to the bowl with the egg and turn to coat. Roll in the Planter's Peanut mixture until completely coated. Place on the baking sheets and bake, turning once, until firm to the touch and lightly browned, 20 to 25 minutes. Season with salt and pepper. Serve warm.

BBQ PEANUT BUTTER CHICKEN

Steps:

• Prepare the marinade 2 hours before your ready to grill.
• Mix all the ingredients except chicken in blender until well mixed. If too thick, you can add up to 1 cup of water to thin out.
• Marinate the chicken for 2 hours.
• Lightly oil a medium hot BBQ grill and place the chicken on the grill for 6-8 minutes.