Updated: Jun 4, 2021
These baked chicken tenderloins are so juicy and pack a sweet and spicy punch. This marinade is super simple but adds loads of flavor. If you love sriracha or spicy things, this is the recipe for you!
Mix up your marinade then pour it over your chicken in a plastic bag or container. Let it sit overnight in the fridge for maximum flavor.
Line your chicken tenderloins on a baking sheet with parchment paper. Bake at 425° for 10 minutes then remove from the oven. Turn the oven down to 375° and brush on the reduced marinade. Place back in the oven and cook an additional 10 minutes.
Enjoy with a side of rice and veggies or in a wrap or taco!
[Serves about 4-6]
1 lb package chicken tenderloins
1/4 cup low sodium soy sauce
1 Tbsp honey or real maple syrup
1 Tbsp apple cider vinegar
2 Tbsp sriracha
1 Tbsp avocado oil
1 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
Start by cutting off the tendon ends from the chicken (the whole thing does not have to be removed). Pull off the "skin" or membrane by simply pinching and pulling it from the fat side (side with the tendon) down to the thin. Add your chicken to a large ziploc bag or marinade container.
In a glass liquid measuring cup, measure out and mix together all your sauce ingredients until smooth. Then pour it over chicken. Seal the bag or container and shake to coat all the chicken. Place it in the fridge for 2-24 hours, overnight for best results.
After letting the chicken sit overnight, preheat your oven to 425° and cover a baking sheet with parchment paper. Lay your tenderloins evenly spaced on the sheet, do not discard marinade!
Bake the chicken for 10 minutes.
While the chicken bakes, take the marinade and add it to a small saucepan. Turn on the burner to high and bring the sauce to a boil, then turn the heat down to keep it at a simmer for about 5 minutes in order to cook off bacteria from the chicken.
Set aside about 1/4 cup of the sauce.
After the first 10 minutes is up, take out the chicken, then turn the oven down to 375°. Now using a food brush, wipe on the sauce you set aside (the 1/4 cup) and coat each tenderloin well. Discard whatever sauce is left, as it may be contaminated from the chicken that is not fully cooked yet, but you can use the rest of your sauce reduction you kept separate.
Now put the chicken back in the oven for 10 more minutes at 375°. Cook until the chicken reaches 165°.
After the chicken finishes cooking you can add the extra sauce or eat as is, they have a kick so try it first! Enjoy on top of rice and veggies or in a wrap or taco!