MARINATE CHICKEN TENDERS RECIPES

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GRILLED CHICKEN MARINADE RECIPE - HOW TO MARINATE CHICKEN



Grilled Chicken Marinade Recipe - How to Marinate Chicken image

Keep this grilled chicken marinade on hand for easy weeknight cooking. You'll get juicy chicken every time so you never have to worry about dry chicken again!

Provided by THEPIONEERWOMAN.COM

Categories     grilled    main dish    poultry

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6-8 servings

Number Of Ingredients 12

1/2 c.

extra-virgin olive oil

1/4 c.

soy sauce

3

garlic cloves, chopped

1 tbsp.

brown sugar 

2 tbsp.

lemon juice

1 tbsp.

dijon mustard

1 tsp.

fresh thyme leaves, chopped

1 tsp.

kosher salt

1/2 tsp.

ground black pepper

4 lb.

bone-in chicken pieces, such as drumsticks, thighs, or leg quarters

1 c.

marinade

Oil, as needed

Steps:

  • For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, Dijon mustard, thyme, salt and black pepper. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use. For the grilled chicken: Place the chicken in a zip-top gallon bag.  Add all of the marinade, seal the bag and refrigerate for 30 minutes (or up to 4 hours).  Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.  Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.  Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

AIR FRYER CHICKEN TENDERS RECIPE | FOOD NETWORK KITCHE…



Air Fryer Chicken Tenders Recipe | Food Network Kitche… image

This weeknight supper is a kid-friendly and healthier alternative to your run-of-the-mill chicken fingers.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 45 minutes

Cook Time 25 minutes

Yield about 8 pieces

Number Of Ingredients 12

3/4 cup buttermilk
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1 pound chicken tenders
1 1/2 cups panko 
1/4 cup grated Parmesan 
1 tablespoon olive oil
Kosher salt
1/4 cup mayonnaise
3 tablespoons yellow mustard
2 tablespoons honey
1 tablespoon Dijon mustard

Steps:

  • For the chicken: Combine the buttermilk, Worcestershire sauce and paprika in a resealable plastic bag. Add the chicken, making sure it is completely coated. Seal the bag and place in a bowl. Let marinate at room temperature for 1 hour.
  • Meanwhile, stir together the panko with the Parmesan, olive oil and 1 teaspoon salt in a shallow baking dish or pie plate. 
  • For the dipping sauce: Stir together the mayonnaise, yellow mustard, honey and Dijon in a small bowl and set aside.  
  • Preheat a 3.5-quart air fryer to 390 degrees F. Remove 1 piece of chicken at a time from the bag, shaking off excess buttermilk. Place in the panko and press gently with your hands to adhere the panko evenly. Gently shake to remove the excess and place in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces) and cook until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining chicken and serve warm with the dipping sauce.

More about "marinate chicken tenders recipes"

GRILLED CHICKEN MARINADE RECIPE - HOW TO MARINATE CHICKEN
Keep this grilled chicken marinade on hand for easy weeknight cooking. You'll get juicy chicken every time so you never have to worry about dry chicken again!
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 10 minutes
Category grilled, main dish, poultry
  • For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, Dijon mustard, thyme, salt and black pepper. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use. For the grilled chicken: Place the chicken in a zip-top gallon bag.  Add all of the marinade, seal the bag and refrigerate for 30 minutes (or up to 4 hours).  Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.  Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.  Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.
See details


AIR FRYER CHICKEN TENDERS RECIPE | FOOD NETWORK KITCHE…
This weeknight supper is a kid-friendly and healthier alternative to your run-of-the-mill chicken fingers.
From foodnetwork.com
Reviews 4.1
Total Time 1 hours 45 minutes
Category main-dish
  • Preheat a 3.5-quart air fryer to 390 degrees F. Remove 1 piece of chicken at a time from the bag, shaking off excess buttermilk. Place in the panko and press gently with your hands to adhere the panko evenly. Gently shake to remove the excess and place in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces) and cook until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining chicken and serve warm with the dipping sauce.
See details


GRILLED CHICKEN MARINADE RECIPE - HOW TO MARINATE CHICKEN
Keep this grilled chicken marinade on hand for easy weeknight cooking. You'll get juicy chicken every time so you never have to worry about dry chicken again!
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 10 minutes
Category grilled, main dish, poultry
  • For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, Dijon mustard, thyme, salt and black pepper. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use. For the grilled chicken: Place the chicken in a zip-top gallon bag.  Add all of the marinade, seal the bag and refrigerate for 30 minutes (or up to 4 hours).  Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.  Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.  Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.
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