Sheet Pan

Chicken Tender Delight

May  6, 2014
0 Ratings
  • Makes 1 lb chicken tenders
Author Notes

Every once in a while I'll pick up some boneless, skinless chicken breast that has already been pre-cut into tenders. They thaw quick, cook even quicker, and prepared correctly, are still juicy and tender; if you don't have the tender cut on hand, just cut up any boneless, skinless breast into thin strips! I wanted to create something fresh and light - not like your typical breaded and fried chicken tenders. You could probably play around with herbs and spices used, as well as what you serve these with - we served them on top of quinoa and added cumin-carrots, sweet pepper and a green onion to the broiling sheet; and then added a pineapple-cucumber salad for acidity. They'd go well with any kind of rice, Asian-style noodle, perhaps even some fresh naan to make sandwiches with? —Ashley Marie

What You'll Need
  • 1 pound chicken tender pieces, boneless, skinless
  • 1 clove garlic, crushed and minced
  • 2 handfuls cilantro
  • 1 handful fresh basil leaves
  • 1 teaspoon sesame seeds
  • 4 dashes ground coriander
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 2 tablespoons tamari, bragg liquid aminos or soy sauce
  • 1 tablespoon juice from pineapple
  • 2 tablespoons grapeseed or other high heat oil
  1. Mince your cilantro (with the stems) and basil very small. Add it to a bowl with your garlic, sesame seeds, coriander, crushed red pepper flakes and salt.
  2. Pour your liquids (rice vinegar, fish sauce, tamari/braggs/soy, pineapple juice, oil) into the mixture and stir to combine.
  3. Add the chicken tenders, mix it up, cover and refrigerate. Let it sit as long as you can - two to four hours.
  4. When you're ready, preheat your broiler.
  5. Place the chicken tenders on a wire rack set on top of a baking sheet/pan. Set the remaining marinade aside.
  6. Broil until brown and cooked through, approximately 12 minutes, spooning the remaining marinade ontop of them halfway through.

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