Prepare mouthwatering BBQ chicken tenders for parties with this simple oven recipe. Preheat to 400°F (200°C), marinate chicken strips in butter, paprika, garlic powder, salt, pepper, and vinegar. Place seasoned tenders in a baking dish, drizzle with BBQ sauce, top with wood chips (optional), and bake for 25-30 minutes. Flip halfway through for tender, juicy, smoke-flavored BBQ glazed tenders perfect for gatherings.
Looking for a delicious and easy-to-prepare dish that’s perfect for parties? Savory Oven-Baked BBQ Chicken Tenders are a crowd-pleaser! This recipe offers a simple, step-by-step guide to creating crispy, juicy chicken tenders with a tangy BBQ glaze. With a list of accessible ingredients and an efficient oven cooking method, you’ll be impressing guests in no time. Learn how to prepare these tender treats, from ingredient selection to serving suggestions, ensuring your party is a memorable one. Discover tips for hosting and enjoy!
- Ingredients and Preparation
- – List of required ingredients with quantities
- – Step-by-step preparation process
Ingredients and Preparation
To create mouthwatering BBQ chicken tenders perfect for parties, gather simple and easily accessible ingredients such as boneless, skinless chicken breasts, a mix of paprika, garlic powder, salt, pepper, olive oil, BBQ sauce, and wood chips (for an optional smoke flavor). Start by preheating your oven to 400°F (200°C), then prepare the tenderloins by cutting them into strips and marinating them in a mixture of melted butter, spices, and a splash of vinegar.
Next, place the seasoned chicken in a baking dish, drizzle with BBQ sauce, and top with wood chips if desired. Bake for about 25-30 minutes or until fully cooked, flipping halfway through to ensure even browning. The result is tender, juicy chicken tenders with a delectable BBQ glaze, ready to serve at your next gathering.
– List of required ingredients with quantities
To create the perfect BBQ chicken tenders for your next party, gather the following ingredients in specific quantities:
1. 2 pounds (900g) boneless, skinless chicken breasts cut into strips
2. 1/4 cup (60ml) olive oil
3. 2 tablespoons (16g) salt
4. 1 tablespoon (5g) black pepper
5. 2 cloves garlic, minced
6. 1/4 cup (60ml) BBQ sauce
7. 2 tablespoons (32g) brown sugar
8. 1 tablespoon (15ml) apple cider vinegar
9. 1 teaspoon (5ml) paprika
10. 1/2 teaspoon (2.5g) cayenne pepper (optional, for heat)
In a large bowl, combine olive oil, salt, black pepper, minced garlic, BBQ sauce, brown sugar, apple cider vinegar, paprika, and cayenne pepper (if using). Add the chicken strips to the bowl, ensuring each piece is coated evenly with the marinade. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours, to allow the flavors to penetrate the meat.
– Step-by-step preparation process
To create mouthwatering BBQ chicken tenders perfect for parties, start by preparing 1 pound of boneless and skinless chicken breasts. Cut them into 1-inch strips, then place in a large bowl. In a separate dish, whisk together 2/3 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a pinch of salt and pepper. Dredge the chicken strips in this mixture, ensuring each piece is coated evenly. Next, melt 2 tablespoons of unsalted butter in a large oven-safe skillet over medium-high heat. Add the coated chicken tenders and cook for 3-4 minutes per side until golden brown. Transfer the fried tenders to a baking sheet lined with paper towels to drain excess oil.
While the chicken rests, prepare your BBQ sauce by mixing 1 cup of ketchup, 1/2 cup of brown sugar, 2 tablespoons of apple cider vinegar, 1 tablespoon of Worcestershire sauce, and 1 teaspoon each of garlic powder and onion powder in a saucepan. Bring to a simmer over medium heat, stirring occasionally until thickened. Once the chicken is cooled slightly, toss it in your BBQ sauce, ensuring every tender is coated. Place the baking sheet back into the oven for an additional 10 minutes, basting the tenders with the saucy glaze every few minutes for an irresistible finish.