Honey Jalapeño Chicken Tenders
Honey jalapeño chicken tenders are a sweet and spicy dish perfect for game day, easy dinners, and parties!
Ingredients
- 1/2 cup honey
- 5 tbs coconut aminos
- 3 tbs extra virgin olive oil
- 4 garlic cloves minced
- 1 jalapeno pepper sliced (seeds removed if you don't want this dish super spicy)
- juice and zest from half a lemon
- 4 lbs chicken tenders
- sea salt and black pepper to taste
- 2 tbs butter divided
- 1/2 cup heavy cream
- 1/2 cup fresh cilantro chopped
Honey cream sauce
- 3/4 cup sour cream or greek yogurt unsweetened yogurt if that's what you're using
- 2 tbs honey
- 2 tsp filtered water more or less depending on how thick you want your cream sauce
Instructions
- Whisk together the honey, coconut aminos, olive oil, garlic, green onions, jalapenos, lemon juice and zest.
- Place chicken tenders and marinade in a zip lock bag then, let sit at room temperature for at least 30 minutes to 1 hour, turning over occasionally.
- Heat a cast iron skillet over medium-high heat. Then add your butter and let that preheat.
- Add the tenders to the skillet and sear for about 3 minutes on one side until golden brown.
- Flip and do the same to the other side. Add butter if needed to keep the cast iron greased.
- By now they should be fully cooked, unless they are quite thick. If that's the case, turn the heat down to low-medium and let them continue to cook until they reach an internal temperature of 165 degrees F.
- Remove the chicken from the skillet and drain the marinade from the bag into the skillet you just cooked the chicken in. Turn the heat to medium-high and let simmer until reduced by half.
- While your sauce is reducing make your honey cream sauce by mixing together the cream and honey until fully combined.
- Add the chicken tenders back into the skillet with the marinade and use a spoon to scoop the sauce over the chicken.
- Serve by adding a dollop of the honey cream sauce over the honey jalapeno chicken tenders.
Video
Notes
how to store honey jalapeño chicken
Refrigerator
Place your cooked honey jalapeño chicken in an airtight container and refrigerate for up to 4 days. Keep the sauce and the chicken together then reheat in a cast-iron skillet over low-medium heat. Cover with a lid (or baking sheet) to keep the juices in and heat until warmed throughout.Freezer (cooked)
Store your cooked chicken in the freezer for up to a month. Defrost in the fridge overnight and reheat in a cast-iron skillet over low-medium heat. Cover with a lid (or baking sheet) to keep the juices in and heat until warmed throughout.Freezer (uncooked)
To store as a freezer meal, follow the first two instructions, then place in the freezer for up to 3 months. To prepare, defrost the bag of chicken with marinade overnight in the refrigerator. Cook using the same instructions above.In a pinch instructions
When you're in a pinch and want this dish even faster, follow these tips.- Use the pre-minced garlic
- Make this into a freezer meal and prep it for later when you're in a pinch.
honey jalapeño chicken Tips
- Marinade - the longer you marinate the chicken the better. If you're marinating the chicken longer than an hour, place it in the refrigerator.
- Cast iron - cooking chicken in a cast-iron skillet gives it the best browning and crust on the outside and also gives that restaurant-quality flavor!
- Preheat - Be sure to preheat your skillet (especially cast iron) and then also preheat your butter prior to adding your chicken. This ensures the chicken won't stick and will also give you the perfect crust.
