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I have been on the mend from having hernia surgery performed on the 21st, and because of the surgery I haven’t really been able to cook a decent meal in the past week and a half. It was too painful for me to move around too much, and I didn’t have an appetite for much more than soup.
This past weekend I was feeling much better, and it was easier for me to move around, so I decided to cook dinner for David and I last night. I opted for a pretty quick, easy-to-prepare meal that wouldn’t involve too much running about the kitchen. So I threw together a marinade and baked some chicken. I was pretty pleased with the results, and David loved it! So I decided to share it.
The thing I like about this recipe is it’s super-easy to put together, and it doesn’t take long at all. The only part that takes a little bit of time is marinating the chicken, I like to marinate it for 4 hours, or for at least one hour. I used chicken breast tenders, but I’m sure it would taste just as good on any other part of the chicken, and I think I’d like to use it for chicken wings as well.
As far as the hot sauce I used, David is a huge fan of Valentina’s, a Mexican hot sauce you can find at some of the H-E-B’s here in San Antonio.
I like it as well because it’s not too spicy and has a really nice flavor to it, and doesn’t taste as vinegar-y as some hot sauces I’ve tried. I haven’t tried this recipe with any other type of hot sauce, but feel free to leave me any feedback if you use a different brand and like it! I’m not sure where else Valentina’s is sold, but you can find it online here
Also, I have a tiny apartment and am limited on the cooking materials I have. I bake the chicken, and it turns out nice and tender, but I’d bet that they would taste pretty good grilled. I’d recommend marinating the chicken for at least four hours if you decide to grill it. If anyone tries that let me know how it turned out!
Okay enough chitchat, here’s the recipe!
Spicy & Spicy Citrus Chicken Tenders
Ingredients:
2.5 pounds Boneless, Skinless Chicken Breasts
3/4 Cup Valentina’s Hot Sauce
1/4 Cup Lime Juice
1/4 Cup Olive Oil
1 Tbsp Honey
1 Tsp Garlic Powder
1/2 Tsp Salt
Directions:
Mix all of the marinade ingredients together in a large bowl. Cut the chicken breasts into tenders, and place them into the marinade. Mix together, making sure all tenders are coated. Cover the bowl, and place in your refrigerator, and let chicken marinate for approximately 4 hours (or at least 1 hour).
- 2.5 pounds Boneless Skinless Chicken Breasts
- 3/4 Cup Valentina's Hot Sauce
- 1/4 Cup Lime Juice
- 1/4 Cup Olive Oil
- 1 Tbsp Honey
- 1 Tsp Garlic Powder
- 1/2 Tsp Salt
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Mix all of the marinade ingredients together in a large bowl. Cut the chicken breasts into tenders, and place them into the marinade. Mix together, making sure all tenders are coated. Cover the bowl, and place in your refrigerator, and let chicken marinate for approximately 4 hours (or at least 1 hour).
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When you have finished marinating the chicken, Preheat your oven to 400 degrees farenheit. Line a baking sheet with tin foil, and place the chicken tenders on the baking sheet.
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Cook the tenders for 10 minutes, then take the tenders out of the over and turn them over (I also like to pour any remaining sauce over the top of them to add extra flavor). Cook for an additional 10 minutes, then they should be finished!
They paired well with avocado! Thanks for reading, hope you enjoy! Let me know if you’ve tried it!
Nutritional Information:
(Serving Size = 3 tenders, or 1 whole chicken breast)
Calories: 364
Total Fat: 11.2g
Saturated Fat: 1.6g
Cholesterol: 192mg
Carbohydrates: 8.5g
Dietary Fiber: 0.1g
Sugars: 3.7g
Protein: 30g
