Chicken tenders aren’t just for the kids’ menu! These delicious boneless strips of white meat come from either side of the breastbone of the bird.
Since they’re smaller than chicken breasts, they cook quickly and easily making them a great weeknight option. They’re also a low-fat source of protein, so it’s no surprise that they’re a go-to pick for family dinners.
Whether you’re a classic, crispy tender type of person or prefer to toss them on a baking sheet, our boneless and skinless chicken tenders come ready to go.
How to Cook Chicken Tenders
The ButcherBox Kitchen has your guide to easy roasted chicken tenders.
Our Favorite Recipe for Chicken Tenders
These quick-cooking chicken tenders have a lemony marinade and lots of herby Mediterranean flavor.
Ingredients
- 3 lbs ButcherBox Chicken Tenders
Marinade
- ½ c olive oil extra virgin
- 1 tsp mint minced
- 1 Tbsp oregano minced
- 2 cloves garlic minced
- 1 lemon zest
- 2 lemons juice
- ¼ tsp ground black pepper
- ½ tsp kosher salt
Tzatziki
- 2 c Plain Greek yogurt
- 1 tsp lemon juice
- ½ English cucumber seeded and small dice
- 1 Tbsp mint finely chopped
- 1 Tbsp dill finely chopped
- 2 cloves garlic minced
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Instructions
- Place chicken tenders and marinade ingredients in a resealable, leak-proof bag. Marinate for 2 hours - overnight in refrigerator.
- Remove chicken from marinade, and pat dry chicken tenders with paper towels. Discard all excess marinade.
- Preheat grill pan. Once pan is hot, add chicken tenders. Reduce heat to medium and sear chicken on both sides for 5 minutes per side, or until meat thermometer inserted into the thickest part reads 165°F.
Tzatziki
- For the tzatziki, mix all ingredients together. This can be made two days in advance to really let the flavors melt into each other.
- Serve chicken tenders on a salad or pita with the minty, dill tzatziki!
Read On…
Bone-In vs. Boneless Chicken: When and How to Prepare Chicken
