One of my favorite dinners is our Baked Honey Chicken Tenders – even my picky-eater will eat them. I decided to take a new spin on that recipe and the results were awesome.
The sweetness from the chili sauce and the savory from soy sauce makes an awesome combo and baking them in the oven makes the glaze a little more caramelized.
They are so tasty. My husband said this is one of the best dishes I have ever made. It has a little Asian twist on it, which is our family’s favorite. It is so tasty, and we like to serve them with fried rice, or white rice (or for a healthier alternative, you could serve them with quinoa and brown rice).
It’s a quick and easy dinner that looks like you worked on this culinary masterpiece all day.
How to get the perfect crispiness:
Your recipe should not have a lot of excess juices. That is the key to making crisp chicken, with a tender inside.
We recommend the best way to do this, is to carefully follow these steps to ensure you don’t have excess juice in the pan.
- Pat your chicken tenders dry: A lot of the time, people won’t prepare ahead of time, and have to defrost their chicken in the microwave. This can easily lead to excess chicken juices.
The juices will be in the pan, and cook out even more if you have to do this thawing method. Or they will put them in the pan with a few ice crystals left on them. This well definitely lead to extra, unwanted liquid in the pan, keeping your chicken from getting that crispy outside.
The best way to solve this problem is prepare ahead of time, and let the chicken tenders thaw in the fridge. You will also want to pat your chicken tenders dry. I usually use a paper towel to do this.
- Flipping your chicken: If you aren’t flipping your chicken, your tenders will only get crispy on one side, and be a little soggy on the other.
It’s key to flip your chicken part way through cooking.
- Broiling will always add the perfect crispness. Sometimes we like our exterior of our chicken to be a little extra crisp. To do this, we put it under the broiler for 1-2 minutes.
You’ll want to be sure you carefully watch it, to ensure you don’t burn it, but a little broil to both sides of the chicken tender is perfect, with or without the sauce on it (I do it with the sauce on it).
Watch how to make another delicious chicken dish, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
This Chicken Cream Cheese Taquitos are simple, full of flavor, and taste absolutely amazing. This is definitely a favorite go to recipe, the whole family will love. Watch how simple they are to make, here:
Looking for more chicken dishes? here are a few of our favorites:
- Slow Cooker Italian Chicken
- Cashew Chicken and Vegetables
- Chicken Enchilada Pasta
- Copycat PF Changs Chicken Lettuce Wraps
- Cheesy Chicken Pot Pie
Baked Chili Lime Chicken Tenders Recipe
- 2 pounds boneless chicken tenders
- ½ cup chili sauce
- 2 Tablespoons orange marmalade
- ¼ cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon dried minced onion
- 1 teaspoon minced garlic
- salt and pepper to taste
- 4 green onions sliced
- 1 teaspoon sesame seeds
- Preheat oven to 425 degrees.
- 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, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. 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.
- Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.
- Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).
- Garnish with sliced green onions and sesame seeds.
- 9x13-inch Baking Pan
- Mixing Bowl