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The Farm

Honey Jalapeño Chicken Tenders

For summertime grilling, this is one of the easiest, quickest and tastiest recipes you will find.  It only takes 2-3 minutes per side to cook chicken tenders on a hot grill which is one reason why this marinade from The Farm, by Ian Knauer, is so great…the honey caramelizes very quickly so you get a wonderful glazed char before the chicken is overcooked. Most of the heat in a jalapeño is in the seeds so use them to control the spiciness of this dish.  I scrape out most of the seeds, letting just a random few into the marinade and that makes for chicken tenders with just a little kick, suitable for kids and adults alike.

Honey Jalapeño Chicken Tenders

Serves 6-8
Dietary Gluten Free
Meal type Appetizer, Main Dish
Occasion Barbecue
From book The Farm, by Ian Knauer
Quick and easy chicken tenders for the grill.

Ingredients

  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves (minced)
  • 6 jalapeño peppers (chopped, (see note above about seeds))
  • 1 tablespoon lemon zest (finely grated)
  • 2 teaspoons kosher salt
  • 3/4 teaspoons black pepper
  • 3lb chicken tenders
  • 1/2 cup chopped fresh cilantro
  • sour cream for serving

Directions

1. Preheat the grill to high and oil the grill rack.
2. Whisk together the honey, soy sauce, oil, garlic, jalapeños, lemon zest, salt and pepper. Toss the chicken in the marinade and let stand for at least 15 minutes at room temperature or cover an refrigerate for up to 2 hours.
3. Frill the chicken until well browned and cooked through, 2-3 minutes per side. Serve sprinkled with cilantro with sour cream on the side.