Super Simple BBQ Chicken Tenders
The recipe below includes separately measured ingredients to make both vinaigrette and BBQ sauce. You could substitute one or both with your favorite store-bought brands.
- Cook Time: 12 mins
- Total Time: 12 mins
Ingredients
Scale
- (for the marinade)
- 1/2 cup olive oil
- 1/4 cup vinegar (any kind: white, white wine, apple cider…)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Optional: 1 teaspoon chopped fresh or dried herbs of your choice (basil, parsley, thyme, oregano…)
- 2–3 pounds chicken tenders
- (for the BBQ sauce)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons olive oil
- ⅓ cup mustard
- ⅓ cup honey
- 2 tablespoons ketchup
Instructions
- Marinate chicken at least 4 hours in advance or up to 2 days: Combine olive oil, vinegar, salt, pepper and herbs if using. Place chicken in a casserole dish with a lid (or zip-top bag) and pour marinade over the top. Flip after 2 hours. Refrigerate until ready to cook.
- Prepare BBQ sauce. In a small bowl, combine garlic powder, paprika, salt, pepper, olive oil, mustard, honey and ketchup. Stir well.
- Cook chicken: Heat grill on medium-high. Remove chicken from fridge and allow to come to a warmer temperature (cold meat doesn’t cook evenly). Rub off excess marinade with a paper towel or simply scrape each chicken tender against the side of your dish. Using tongs, place each chicken tender on the grill. Close the lid. Cook for 2 minutes. Flip, use a brush to baste each piece with BBQ sauce. Flip. Baste this side. Repeat one more time on both sides.
- Chicken is finished when the internal temperature reaches 170 degrees F. About 12 minutes.
- Place on a platter and cover with foil for 5 minutes before serving.