Ready in less than 20 minutes, this ultra-quick recipe is perfect for a weeknight dinner. I can’t help but make chicken often. It’s accessible and affordable, and my kids like it. The grownups, however, do need some variety. This recipe is a good way to turn somewhat boring chicken into a rather palatable dish. I make these chicken tenders regularly because they are delicious and easy to make. The sweet-and-spicy marinade is wonderful, and even the leftovers are good!
Recipe Card
For the marinade, you’ll need extra-virgin olive oil (which is suitable for grilling over medium-high heat), honey, hot pepper sauce, and kosher salt. You will also need about one pound of raw chicken tenders (chicken breast tenderloins). Depending on their size, their number could range from eight to twelve. Your first step is to preheat your grill to medium-high. In a small bowl, whisk together the olive oil, honey, hot sauce, and kosher salt. Brush the mixture all over the chicken pieces. Serve immediately. I like to serve them with a salad for the ultimate easy meal. A few of my favorite salads to serve with them are homemade coleslaw, creamy cucumber salad, broccoli salad, and cherry tomato salad (as shown in the photos on this page). If you decide to reheat them, do so gently, in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.
