Honey Lemon Chicken Tenders Recipes

HONEY LEMON CHICKEN

Steps:

• Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even cooking): Pound to even thickness about 1cm/ 2/5" thick.
• Sprinkle each side generously with salt and pepper.
• Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.
• Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

HONEY LEMON CHICKEN TENDERS

Steps:

• Using 1 tsp of the olive oil, brown chicken tenderloins in a large frying pan on medium heat.
• Mix all remaining ingredients to make the marinade.
• When chicken is thoroughly cooked, reduce heat to simmer, adding the marinade.
• Allow to cook for 5-10 minutes for the flavor to infuse into the chicken.
• Remove chicken to serving plate.
• Continue to simmer marinade another 5 to 10 minutes to reduce.
• Pour reduced marinade over chicken and serve.

BAKED HONEY CHICKEN TENDERS RECIPE

Steps:

• Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Arrange chicken tenders in single layer in pan.
• In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
• Preheat oven to 425 degrees.
• Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
• Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients.
• Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken, seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
• Cover and refrigerate the remaining marinade.
• Drain and discard marinade from chicken.
• Coat grill rack with cooking spray before starting the grill.
• Grill chicken, uncovered, over medium heat for 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade.

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

LEMONY CHICKEN TENDERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an 8x11-inch baking pan with cooking spray.
• Place chicken tenders in a single layer in the prepared pan. Spread butter on the tenders, then evenly sprinkle with salt and paprika. Drizzle with lemon juice.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).