Baked Honey Chicken Tenders Recipe

I am very much the laziest cook out of all the sisters.

My slow cooker is my best friend and I use her at least 3 to 4 times a week (yes, my slow cooker is a girl). 🙂 If I can’t throw it together in a matter of minutes, it just is not going to happen.

However, every once in a while, I completely space to put my food in the crock pot in the morning and so when dinner time rolls around, I am scrambling to find something to feed my family.  I was in that exact dilemma a couple of weeks ago and came across a recipe for Baked Chicken.  I love how tender and perfect my chicken cooks in the crock pot and feared that this chicken might be dry.   The end result was amazing!  This is definitely being added to our regular dinner rotation.

Serves: 6

Baked Honey Chicken Tenders Recipe

This baked chicken is so incredibly tender and full of flavor- the honey adds sweetness while the soy sauce adds savory- I promise that it will quickly become one of your favorite meals!

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 2 lbs boneless skinless chicken breast tenders
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic, minced
  • 2 tablespoons dried minced onions
  • 1/4 cup green onions, sliced

Instructions

  1. Spray a 9x13" baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.
  2. In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onion. 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.
  3. Preheat oven to 425 degrees.
  4. 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).
  5. Serve and enjoy!
Cuisine: Asian | Recipe Type: Main Dish

Notes

You can also use chicken breasts, thighs, or drumsticks for this recipe- they all work great!

7.6.4
247
http://www.sixsistersstuff.com/recipe/2014/05/baked-honey-chicken-tenders-recipe/

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76 Responses to “Baked Honey Chicken Tenders Recipe”

  1. Wayna
    This sounds like a great recipe, I think I'll make it for Tuesday dinner. I'll change the soy sauce to coconut aminos which is less salty than soy sauce and temari. Plus it doesn't have wheat gluten like soy sauce does. There's always one person in the party that can't have gluten.
  2. This is in the oven as we speak, but have to tell you I read the first part about how you were scrambling for dinner idea and found this, didn't look thru the recipe to see that it should be marinated for hours. Makes it not such a late minute dinner
  3. Mine turned out really dry, and not glazed like the picture. Th juices and marinade just made it cook in the watery juice and I only cooked for 20 minutes @425. If I would have cooked for 30 min and then another 10-15, it would have been chicken jerky! First bad experience cooking with six sisters. Won't be making this one again :(
  4. I thought this recipe looked delicious and I have it marinating in a plastic bag in the fridge till tomorrow. Plan on taking it to a family reunion but after reading the reviews I'm really anxious about how it will turn out. I thought the baking time seemed a little long so I'm not surprised some said so, but I do hope it's not dry. Will get back to you with the results.
  5. This recipe was great! All my kids 4 to 12, and husband loved it. This was easy and will be added to my regular dinner menu. I am just curious how to get it to look like the picture.?.?. I would like marinade to cake/stick to chicken. Thank you! Its nice to try something new and have it be hit in my house.
  6. Very tasty recipe! Thanks for sharing! We buy the frozen, boneless/skinless chicken tenders from Costco. I thawed the chicken ( halved the chicken as only cooking for two ) but did not half the sauce. I baked @ 350 for 25 minutes, turned chicken and added green onions, baked for an additional 15 minutes. Very yummy! Thanks again for sharing! I love trying new recipes and finding really good ones! This qualifies!
  7. Krystle K
    Ok now I had let the chicken marinade for an entire day. I added some sugar to my taste preference. I cooked it on 325F degrees for about 30-45 minutes. The last 10 minutes is when I flipped the chicken then added the green onion. This was delicious to me. Baked beans and mashed potatoes were my sides. Easy meal
  8. Sounded great, but flavor was just a bit too peculiar.. Cooked perfectly at 375 for about 30 minutes... Not dry, but the ingredients didn't harmonize to make a tasty dish but rather an unusual flavor that was not enjoyed by the family. :( We are adventurous eaters but this didn't fall into the "make again" category. :( Sorry- we wanted to like it, but just not quite right...Two stars but system will only let me enter five...
  9. so I didn't have time to marinade because this was a last minute decision, but it still worked. Pretty good. When the chicken was close to done, I used the juice to make a gravy, and cooked the chicken sauceless. Served it with rice and broccoli. Next time I'll make sure I have time to marinade it. My chicken wasn't dry, and I cooked it for close to 45 minutes all together. I used boneless thighs.
  10. I made it as followed two weeks ago burnt my pan but had great chicken jerky did it again today and went 375 degrees Fahrenheit for twenty two minutes turning half way through cut up some carrots broocoli and onion made some brown rice and dumped the juice out of the pan over the rice and veggies it was great used bone less skin less chicken tender loins
  11. I just made this marinade and notice in the comments from May 2014 the soy sauce should be 1/4 cup and not 1/3 cup as stated in recipe on website. The recipe was never updated and marinade turned out very salty. I added a bit of water and more honey. Haven't cooked yet, but will reduce oven temp and cooking time based on other comments. Should have read comments first....lesson learned!
  12. Stacee L.
    SO lately my chicken cooking skills in the kitchen were not worth eating. So I turned to a new recipe and this one caught my eye. It is AMAZING! Pausing to eat just so I can write this. I didn't have any ginger so I replaced the 1tsp ginger with 1/2tsp nutmeg and 1/2 tsp cinnamon. Its so so good. The chicken is melt in your mouth good. THANK YOU for saving my dinner <3
  13. Connie
    2 stars for taste but the glaze is not a glaze, it's a marinade. The glaze was watery, the chicken came out plain but tinted a brown color from the soy sauce. I did make sure that my chicken was completely dry before cooking. One reason could be this, I researched this recipe on my laptop computer but used my mobile phone in the kitchen to measure the ingredients. On the mobile site, the ingredients call for 1/3 cup of honey and 1/3 cup of soy sauce. The recipe on the full browser version calls for 1/3 cup of honey and 1/4 cup of soy sauce. Not sure that the difference between 1/3 and 1/4 cup would make my chicken coating come out this runny. The recipe published here can't be the recipe that you used on the chicken in the photos. The recipe I followed cannot be the same, I'm an experienced cook and I know that I followed this exactly as written.
    • Kimberly
      I agree there's no way for the marinate to create such a pretty glaze. I followed directions exactly except making sure to remove from oven when chicken was done. It was just plain chicken with no flavor. My husband requested that I never serve it again!
  14. Use a recipe program to save and to reduce in servings. Reduced to two and ruined my glass baking pan. Know it was the honey that did it. I even added extra soy sauce but it turned to glue. Chicken was still good but not as sweet as I expected. Understand that it was the reduction in ingredient volumes but I can't make a meal for 6 when all I'm cooking for is myself. I won't give up so any ideas?
  15. Dell H.
    I thought it was good but I am so glad I read most of the postings first! First, 425 would have been entirely to high. I cooked mine on 350 and even then they almost dried. (and I continually watched and turned them), Next time I will cover them after about 20 minutes. I will also marinate over night(I only did 1hr). I did add some cornstarch to the juice to make a glaze which was a great idea. Last, I will bake them with some pineapples.
  16. Beechiegirl1953
    Well, after reading all the comments, I'm not sure whether I really want to try this recipe or not. I LOVE the looks of the dish in the picture, but it apparently has been photo-shopped or something, because no one commenting here was able to make theirs come out looking like the picture. Does the recipe reflect any changes, due to all the comments here that theirs didn't come out right when following the recipe? If it has been, will it now come out like the picture when cooking it? It looks sooo good and I really wanted to make it!
  17. After reading some of the reviews, I was a little hesitant to try this recipe. However, I just tried it today and it was DELICIOUS! Well, I did decrease the cooking time, but I used chicken tenders that were rather thin. I imagine the time differs depending on what you are using. For mine, I cooked for about 20 mins and they were done. The flavors were delicious! I would definitely make again.

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