Chicken Tenderloin Recipes

Chicken tenderloins are a versatile and tender cut of chicken that can be used in various delicious recipes. Here are three flavorful chicken tenderloin recipes for you to try:

1. Lemon Herb Chicken Tenderloins:

Ingredients:

• 1 pound chicken tenderloins
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Lemon slices and fresh herbs for garnish (optional)

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, rosemary, and oregano.
2. Season the chicken tenderloins with salt and pepper, then place them in the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors infuse.
3. Preheat the grill or a skillet over medium-high heat.
4. Grill or cook the chicken tenderloins for about 4-5 minutes per side or until they are cooked through and have a nice golden color.
5. Garnish with lemon slices and fresh herbs if desired and serve with your favorite side dishes.

2. Honey Mustard Baked Chicken Tenderloins:

Ingredients:

• 1 pound chicken tenderloins
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the Dijon mustard, honey, olive oil, garlic powder, salt, and pepper.
3. Dip each chicken tenderloin into the honey mustard mixture, coating it thoroughly.
4. Place the coated chicken tenderloins on the prepared baking sheet.
5. Bake in the preheated oven for about 15-18 minutes or until the chicken is cooked through and no longer pink in the center.
6. Sprinkle chopped fresh parsley over the top for added freshness and serve with your favorite side dishes.

3. Coconut Curry Chicken Tenderloins:

Ingredients:

• 1 pound chicken tenderloins
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce (optional, for added depth of flavor)
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• Fresh cilantro for garnish

Instructions:

1. In a large skillet or pan, heat the coconut milk over medium heat.
2. Stir in the red curry paste, fish sauce (if using), and brown sugar until well combined.
3. Add the chicken tenderloins to the pan and cook for about 5 minutes on each side until they are cooked through and tender.
4. Add the sliced red bell pepper and broccoli florets to the pan and cook for an additional 2-3 minutes until the vegetables are slightly tender.
5. Serve the coconut curry chicken tenderloins over rice or noodles, garnished with fresh cilantro.

These chicken tenderloin recipes are easy to make and packed with flavors that will delight your taste buds. Enjoy!

Rotisserie Chicken  Recipes

The secret to the rotisserie taste is the simple spice mixture of paprika, garlic and onion powders, salt and pepper. No mystery packets here, just delicious, simple flavors! And this chicken is so fall-off-the bone tender, you’ll want to use the steam rack handles to remove it from the pot. It’s so moist, you’ll be amazed!

Being able to make your own rotisserie-style chicken at home is like the ultimate ace in the hole. Serve it up as is with a fantastic side like our Sweet Corn Risotto [link], Crispy Potatoes [link] or Mac and Cheese [link], or use to top a salad or make a soup into a meal.

Pro Tip: The spice rub is what gives you that rotisserie color, so go extra heavy on the breast and legs where the chicken would normally brown when roasted.

You may never buy a grocery store chicken again!

Ingredients:

Spice Mixture:

• 2 tbsp olive oil
• 2 tsp paprika
  
• 2 tsp salt
  
• 1 tsp garlic powder
• 1 tsp onion powder
  
• 1/2 tsp pepper
• 1 whole chicken, (3 1/2 – 4 lbs), rinsed and patted dry
• 1 cup chicken broth

Instructions:

1. In a small bowl, combine the Spice Mixture ingredients.
2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
3. Pour broth into the pot and insert the steam rack.
4. Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
9. Let the meat rest for 5 minutes before carving.

*The MANUAL and PRESSURE COOK buttons are interchangeable.