Honey Garlic Chicken Tenders
Lightly spiced and sticky-sweet, these honey garlic chicken tenders are quick to prepare and perfect for busy weeknight dinners or as a crowd-pleasing party platter.
Ingredients
For the Chicken
- 1 lb chicken tenders (about 8-10 pieces)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili powder
- ⅛ tsp cinnamon
- ½ tsp onion powder
- 3 cloves garlic minced
- 2 tbsp butter (or oil for dairy-free)
For the Sauce
- ¼ cup coconut aminos (or low-sodium soy sauce)
- 2 tbsp red wine vinegar
- ¼ cup honey
Instructions
Preparation
- Pat the chicken tenders dry with paper towels to encourage browning.
- In a small bowl, stir together salt, black pepper, paprika, chili powder, cinnamon, and onion powder. Sprinkle evenly over the chicken and rub to coat.
Cooking
- Heat 1 tbsp butter or oil in a large skillet over medium-high heat until shimmering. Add the tenders without crowding the pan. Cook 3–4 minutes per side until golden brown and the internal temperature reads 165°F (74°C). Remove chicken to a plate and tent loosely with foil.
- Reduce heat to medium. Add the remaining 1 tbsp butter (or a splash of oil) to the same skillet. Add minced garlic and sauté about 30 seconds until fragrant — don’t let it burn.
- Stir in coconut aminos (or soy), red wine vinegar, and honey. Cook 2–3 minutes, stirring, until the sauce thickens slightly and becomes glossy.
- Return the chicken to the skillet and toss to coat in the sauce. Let simmer 1–2 minutes so the tenders soak up flavor and the sauce clings to them.
Serving
- Transfer to a serving plate and optionally garnish with chopped parsley or sesame seeds. Serve hot.
Notes
Store leftovers in an airtight container for 3–4 days. Cooked tenders can be frozen in a single layer and stored for up to 3 months. Reheat gently.