Sweet, juicy, mouth-watering, glazed chicken. Honey Balsamic Chicken Tenders are super easy and incredibly delicious. These amazing little strips are great on a salad, with your favorite cheesy pasta, on a sandwich, or just eat them as is. The possibilities are endless!
It’s Sunday, and you know what that means… recipe time! But first, I decided to take the plunge for the ALS Ice Bucket Challenge. This afternoon we donated, and then dumped 🙂 See…. Ps. That water was cooooold!
Brrr! Let’s warm up and talk about these Honey Balsamic Chicken Tenders. This is one recipe you’ll want to keep close by. It’s so easy, and seriously my favorite new way to cook chicken. I just can’t get enough of them!!! (They even freeze well, too!) Just toss everything in a ziplock bag in the morning, (or if you’re short on time, just an hour before you want to eat), and at dinner time, grab your pan and cook them up in a flash.
I love how the honey and vinegar in the marinade come together to delicately cover each piece with a rich caramelized coating. My favorite white balsamic vinegar is the one from Trader Joe’s. It has a fantastic flavor at a great price! These tasty little morsels are out of this world! Make them once, and I can guarantee you’ll be hooked 🙂
- 1 1/2 to 1 3/4 pounds boneless skinless chicken tenders (or breasts- cut into 6 tenders)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons white balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 to 3 1/2 pounds boneless skinless chicken breasts (or tenders)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 cup plus 2 tablespoons white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place a gallon size ziplock bag over a small bowl (to prevent spilling), add chicken tenders to bag. Then add garlic powder, onion powder, vinegar, oil, honey, salt and pepper. Remove most of the air from the bag, and close. Gently shake and rotate bag to combine ingredients, until marinade is mixed, and chicken is well coated.
- Lay plastic bag on a paper towel lined plate, and refrigerate for at least 1 hour, or up to 24. (Be sure to shake and rotate bag at least once while marinating.)
- When ready to cook chicken, heat a large nonstick skillet, coated with cooking spray or 2 teaspoons oil, over medium-high heat. When pan is hot, use tongs to remove half of the chicken from bag, and add to pan. Cook chicken on one side for about 2 minutes, then turn, and continue cooking for about 4 to 6 more minutes. While cooking, rotate and flip chicken often, soaking up the sauce in pan with the tenders. Towards the end, be sure that the pan is hot enough so that the chicken starts to caramelize, but not too hot that it starts to burn. (You may need to adjust the heat accordingly.) Cook chicken until no longer pink in the middle.
- Move cooked chicken to a clean plate, and cover loosely with foil to keep warm. Wash out pan and repeat the same process with the remaining chicken tenders. Serve chicken immediately, or cool,and refrigerate for up to three days, or freeze up to 3 months.
For those of you who read the whole post – outtake #1!
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