Grilled Chicken Tenderloins (Without The Grill!)
Okay, ya’ll, listen to me here, YOU ARE GOING TO LOVE THESE!! Seriously, you are going to absolutely love, love, LOVE these! So you need to make them, alright? Trust me.
This is a widespread copycat version of Cracker Barrel’s grilled chicken tenderloins and they are absolutely amazing, I think they are much better than Cracker Barrels, actually!
I’m not sure where I got the recipe because it is all over the internet, but I got it five or seven years ago and have been making it on a very regular basis ever since with rave reviews each time.
Did I mention that I really think y’all are going to love this? Oh, and I have a truly embarrassing Halloween story at the bottom, what more could you want? ~grins~
You’ll need: Lime juice, Zesty Italian Dressing, honey, and some chicken.
You can purchase chicken tenders or just do like I do and buy boneless skinless breasts and cut them yourself (its cheaper!). The original recipe called just for Italian dressing, but I LOVE this with Zesty Italian!
Oh, and in a pinch you can use lemon juice if you like. I know I usually have lemon juice on hand but not lime. I happened to have this because I made Bananaritas the other morning. For any new readers, Bananaritas are not alcoholic and they are sooooooooo good for breakfast!
Pour in your Salad Dressing.
The original recipe said to strain and discard the spices but i really like them in here and I have never once actually noticed them on the finished chicken. They either cook up or magically disappear. Either way, why add another step if we don’t have to?
I like to mix this up in a mason jar because it is so dern easy that way. You can just stir it up in a small bowl if you like though.
Add your honey..
Add Lime juice.
For some reason I am wanting to speak with a German accent as I do this tutorial tonight. I think I need sleep and lack thereof is making me silly. So in my mind, I am doing this entire tutorial in a German accent. Folks, I’ve gone off my rocker after the day I had today! (By the way, my German accent is learned entirely from one of those Disney Characters that looked like Donald Duck but was actually a distant relative…)
Don’t you just love German chocolate, though? Ritter bars are my favorite….
Screw Ze Lid On Ze Jar!
(give it a good shake)
If you’ve got chicken breasts, cut them into strips.
I used my kitchen shears, by far the greatest utensil known to mankind. This is what I call a “fish and loaves” recipe because the chicken tends to plump up and be extra filling, therefore feeding a much larger amount than it normally would have. I used four chicken breasts and we easily have enough left for another meal (or some great lunches!).
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Voila! Ze Chicken!
Now what I do is put all of my chicken in a big gallon ziplock bag and just pour the marinade in there with it. Then you seal it and stick it in your fridge for at least an hour.
You can do this the night before if you like and just keep it in your fridge until you’re ready for supper. Another thing I have done before is mix this up and get it to this stage and just freeze the whole bag. Then on a morning you are headed off to work just pop the bag in the fridge to thaw out during the day.
After at least an hour, dump the entire contents of the bag into a large skillet.
You are going to be thinking “Wow, this is awful watery, there is no way it is going to look like hers” but oh yes it will!! Hang in there with me, this just takes a little patience (actually it takes about forty minutes or so).
This is how it will look after ten minutes over medium heat. Just hang in there and let it cook.
I keep my stove eye dial on five. Good thing is, you don’t have to fret over this, just go check on it about every ten minutes and turn it and you’ll be fine!
This is after about twenty minutes.
About thirty…now we’re starting to get somewhere!
And around forty minutes the good stuff starts showing up!!
Its getting really thick on the bottom now and this is where I start moving my chicken around a lot, getting it all nice and browned.
In another minute or two that watery stuff will all be caramelized and wonderful….
Like this. It looks black in the pic but its really not. That dark stuff is the carmelized marinade. At this point, I take every piece of chicken and one by one rub it around in that marinade before taking it out of the pan and putting it on my platter.
Like this!!
(It tastes even better than it looks!)
This has so much wonderful flavor that I like to serve it with a simple side dish. Tonight we had it with stewed potatoes that I had just put a little butter and salt on. YUM!
Ingredients
- 4 boneless, skinless chicken breasts, cut into strips.
- 1 cup zesty Italian dressing
- 2 teaspoons lime juice
- 3 teaspoons honey
Instructions
- Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.
- Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat
- each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it
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http://www.southernplate.com/2008/10/grilled-chicken-tenderloins-without.html
*I put off doing the newsletter until this weekend after my little mishap with emails and google yesterday. I figured all of you wonderfully kind people deserved another recipe today!Thank you all so very much for your understanding. I’ve gotten a multitude of emails that are so very kind and reassuring and I cannot tell you how much better today is as a result of that! You are so wonderful. Someday, SOMEDAY, I AM going to figure out how to cook a big old meal for you all, just wait! OOoh, how about an embarrassing Halloween story? Yup, thats just what we need! Here goes…
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Let me tell y’all what I did one Halloween, and this is really pretty embarrassing and out of character for me but hey, its just us I’m talking to, right?
If you’ve read the coconut pie post, you know all about Mama’s accident. She was completely bedridden for several weeks and her spirits were understandably very down. I had never seen Mama anything but upbeat and I took every opportunity to try to cheer her up as best I could.
Then she called me on her cell phone one day and said “Guess what I’m doing?” Mama sounded happy and I instantly perked up. She was all excited because she was actually out, riding in a car, for the first time in weeks. It had been quite an ordeal to get her in the car with both legs in casts but she was sitting in the back seat with her legs up on the seat and looking out the window, and called me to tell me about it. I was thrilled.
“Where are you now?” I asked, all excited.
“We’re in Athens, almost close to your neighborhood”
so I replied “Well come on by and we’ll come out and see you and do the happy dance!”
This really was a big day for us and I was so happy for her, couldn’t wait to see her.
Then I got to thinking, what else could I do to get her to smile, maybe even make her laugh, and help her remember this day?
It came to me….I was about eight months pregnant and it was almost Halloween….
Now y’all, I am NOT someone who likes in any way, shape, or form, to have my stomach touched, caressed, cuddled, or otherwise noticed any more than it has to be whilst I am with child. I tend to be an EXTREMELY modest person as well. So I thought of it, the one thing that would shock my mother (the person who knows me better than anyone) and get a good laugh at the same time.
I hurried into the kitchen and grabbed the first thing I could find to write with and then darted off to the bathroom. When Mama pulled up in the driveway, I went out, walked up to her window with a huge grin and pulled up my shirt just enough to reveal a very pregnant belly with the face of a jack o lantern drawn on it!! (You know, this really is embarrassing to tell…I bet Mama will be surprised I admitted to it and it will make her laugh again today!).
Mama’s eyes got so big and she looked at me and said “Don’t you have a Doctor’s appointment tomorrow?”.
Then we both burst out laughing after I said “OH my God, I do…and I USED A SHARPIE!!”.
Then we both burst out laughing after I said “OH my God, I do…and I USED A SHARPIE!!”.
I found out just how permanent sharpies were as it took quite a bit for that to wear off, but my midwife had a good sense of humor and she had been well aware of Mama’s ordeal and how much it meant to me to get one more laugh out of her on that day!
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And that was a REALLY great day!
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(if you are feeling exceptionally generous today, please go here and vote for Southern Plate. If I win, I’m going to use the prize money to buy myself the special light I have been wanting to use in my food photography!! You do have to register, but its not a lengthy registration and you don’t have to sign up for anything and it IS a great site…and oh I would just love love love to win it..I doubt i will but still, WOW it would be so amazing if I did!!!!!)
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Posted by Christy Jordan
on Oct 31 2008. Filed under Chicken, Main Course.
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Just wondering if this can be made with bone-in chicken thighs and how the cooking time would be different???? Thanks!
You have no idea how happy i am right now!!! I’m 7 months pregnant and have been craving the cracker barrel chicken tenders like crazy! nothing will stop me from making these tonight! THANK YOU=)
I hope you enjoy them Jerrica!!
I am going to try this with chicken wingettes! Thanks.
OMG… made this tonight and in 10 years of being on my own this was hands-down the best dinner I ever made. Thank goodness I decided to try it on our 8 year anniversary, so my husband thought this special recipe was new just for him
I love Cracker Barrel and had just said I really wanted to go there, but it’s in the middle of our busiest shopping area so we decided to put it off until after the holidays. But this recipe was as good as, if not better, than their grilled chicken tenderloins. The spices from my zesty Italian dressing did not cook down, but it didn’t really make a different. It was AWESOME!!! Thanks! Happy Holidays!
I am so glad to hear it was a hit Jaclyn, and Happy Anniversary!!!
Loved it!!! I served it with garlic fries and it was a hit!!! Thanks for sharing:)
Thanks, trying this out tonight!
[...] Well when I was searching, yeap you got it, Pinterest a few weeks ago I saw a recipe from the blog ‘Southern Plate’ that claimed to be a copycat of CB’s Grilled Chicken Tenders without a grill. The picture was [...]
This was SO good. I didn’t have lime or honey so I used agave/lemon. I was skeptical just because the only Italian dressing I had was the Sam’s Club Olive Garden Italian and it smelled strange while cooking. I thought I made enough for wraps later but apparently not. I’m going to make them again tomorrow.
I am so glad that you found some substitutions and that you liked it so well!!
Made this Chicken for dinner tonight and it was so tender and had a great taste to it and to top it off it was so simple to make…You really have to try this
I am so glad to hear you liked it Debbie!!!!
On my second time in a week making these with stewed potatoes. Probably my new favorite meal!!
I made this for dinner tonight and it was DELICIOUS. Hubby and kids loved it. I added a little more honey to make it just a touch sweeter and then pulled it off the heat with just a little bit of “sauce” left. Then served it over rice with vegetables on the side.
Everyone loved it so much, it is going on our weekly meal rotation.
[...] Tuesday: “Grilled” chicken and corn on the cob [...]
I made this tonight for dinner and it was yummy. Even my husband who is picky ate it and enjoyed it
YAY!! I am so glad he liked it!!
[...] southernplate.com via Amy on [...]
Hey Christy, I have a question for you! I’ve made this 2x before and love it, but I can’t quite get it to caramelize the way yours does. I put the mixture in the pan on medium and flip/stir frequently. Is it better if I just let it sit and quit getting my busy hands in there? Thanks sooo much!
I think this sounds lovely, does anyone have any idea if it would work in a slow cooker? I thought I’d try it then maybe throw it in a skillet to carmelize everything at the end. I’d love to hear anyones ideas on this! Thnx =)
[...] Grilled Chicken Tenderloins with Irish Potato Soup. Can we say [...]
I am making these right now they sure smell good cookin!!
When I first read the directions, I thought 40 minutes on medium heat sounded quite a long time for chicken tenderloins, but I followed the directions anyway as a friend assured me the chicken would not overcook. I am sorry to say that the chicken came out dry and had an awful texture (like crock pot meat sometimes does.) The marinade was tasty, but no one liked the chicken, including me. Could I have misread the directions? I thought I might try reducing the marinade alone for 20 minutes next time and then putting the chicken in to cook the rest of the way.
Had tenderloins and wanted to make something different. Stumbled across this recipe on google and decided to try it.. Let me tell you, it was great!! My son and husband really loved it.. Its going to be a regular dinner at home from now on!
I am so thrilled to hear that it was a hit at your house Tanny!!! Thank you for letting me know, it is one of my families favorites as well!!
[...] – I like the Skillet Grilled Tenders. They are delicious. We also like the Vanilla Wafer Cake. [...]
Great Recipe. I had to cook my chicken about 55 minutes for it to caramelize. Hubby and daughter loved it. :0) Thanks for the Recipe!
I live in California, where there are no Cracker Barrel restaurants (what is up with that?). We drive to visit family in AZ on a regular basis and there is one right one the 10 freeway…we need to plan this one our spring break trip in a couple of weeks! Anyhow, I am making this tonight based upon the reviews. My kids have been so picky lately (my son won’t eat anything that looks like meat – just is figuring out where it comes from- and my daughter just is being really finicky!). I hope this works out! It looks so good to me!
I hope everyone likes them as well Mary, I have a picky eater and it can be so challenging to fins something that she will eat at times. Can’t wait to hear how it turns out!
This looks soooo god I’m trying it tonight, thanks!
[...] (Source: http://www.southernplate.com/2008/10/grilled-chicken-tenderloins-without.html) [...]
Made tonight for husband and son- went over well!
I didn’t “blacken” – (son kinda picky!) and came out great -Thanks for sharing!
I have made these twice and both times were a hit! Super easy to make and full of flavor! I prepared the night before so it would have time to sit in the fridge while I’m at work. Tossed in pan when I got home! This will become a regular at our house! Thanks for a great recipe!
[...] of all, I made this http://www.southernplate.com/2008/10/grilled-chicken-tenderloins-without.html. Obviously, that’s not my blog–but I did get the recipe from there. They came [...]
Can this be done in the crockpot
You can but the sauce won’t thicken and the chicken won’t get brown. It will just kinda be chicken cooked in a very liquidy substance, but it will still taste good!
Oh my goodness! So yummy. It caramelized perfectly, my husband actually asked when I learned to grill. The kids both asked for seconds. (this never happens) 10 stars for this!
I am so glad to hear it was a hit Tracy!!!!
Oh my! What a wonderful recipe. I loved how easy simple it was to prepare and the yumminess of it!!!
I made this tonight for my son-in-law for a father’s day dinner. My daughter said when he took his first bite he said “wow!” they both loved it! He sent me an e-mail and said he’d never tasted chicken like that. I can’t wait to make it for my husband, my other daughter and my co-workers. It’s an amazing recipe. Thank you so much!
Oh WOW! I am so glad to hear that everyone liked them!!! Thanks for sharing Pat!
Can you do this with boneless pork chops? if so, same cooking time?
Made this dish a couple of times and love it very much,and it is so easy to make.So glad that I try it will always maka it this way from now on.So glad that I found this web site Thank you so very for posting the recipe.From Hawaii Aloha,Puanani Chung-Hoon
Made these tonight with chicken breast strips and (can’t believe I’m going to admit this) but didn’t have any lime juice so used lemon juice- it was still really good. Next time will definitely marinade over night to get even more of the flavor. Thank you for the detailed pictures as I’e never caramelized before so it was good to compare my pan with yours. Thanks again!
I’ve done the same thing! Thank you so much, thrilled you liked them!
Amazing!!!! I made this tonight turned out great and everyone loved it! There were no leftovers! Will definitely be making this again! Thanks so much!
I am so glad to hear it was such a hit with your family Diane!!!
I made this Grilled chicken this evening and just wanted to say every thing went just as your “pictures” looked…I like when pictures are posted to show how things should look! It was just as the pictures showed during my cooking time!!! It was good and my husband liked it, too!
I am so glad to hear that they were a hit Velma!!
These tasted alright but not great enough to make again and forfeit another skillet. I made these 2 days ago and I’m still scrubbing it. You should’ve included ‘new skillet’ in your ingredients list. Needless to say, I will not make these again.
The lime juice was way too much for my taste buds. So I tweaked the recipe to equals parts Italian dressing and Sprite, 2-3 TBSP honey, and a squirt of lime or lemon juice, and it was FABULOUS! Great with boneless or bone in chicken. I warmed up some rice in the skillet remnants…yum!
If you are ruining your skillet, then your heat is way too high.
The heat was where she said to put it.
Looks like you are using stainless steel pan…has anyone done it in non stick…pampered chef generation II cookware to be exact.
wondering if you still get the carmalization.
Hi Rachael, it will still caramelize, just not quite as much. I hope you enjoy them, they are one of our favorites around here!!
Just made this tonight for my mom and I, and she said it was quite possibly the best chicken she’d ever had. I agree… it was so easy and so good! Thanks for posting! Will definitely be making this again!
Thanks for the wonderful EASY recipe! We just finished it and my whole family loved it! YUM!
I am so glad to hear it was a hit!!
Just made these tonight and they turned out perfect. I used a little more honey and cooked in the skillet for about 32 mins. they were very moist and kind of fell apart. My son, who loves ketchup, didn’t even use any because he loved the sauce so much! Also, I had no problem cleaning the skillet afterwards. When the chicken was finished cooking, I removed the tenders to a plate and put water in the pan and boiled a few minutes. it loosened all the gooey sauce and wiped clean!
i cook this but add a tablsp of yellow mustard, potato , onion and garlic wedges to the bag as well. let it sit in frige at least 1 hour then i toss it into a 14 x 9 baking dish and top it with a pack of brats, smooshing them down into the juices. then I bake them in a preheated 400 degree oven for 1 hour or till it gets crispy. i use one unpeeled potato and one small onion per serving and a whole head of garlic. we mop up the sauce with some french bread. i serve it with yellow squash sprayed with evoo , sprinkled with pepper and grilled on th george foreman.
Happy Sunday Christy,
I made this chicken for our Sunday dinner today. My family really enjoyed it,
however I use Red wine vinagrette dressing instead of Italian because i was out, and it came out great. The chicken browned beautifully. Christy “thank you”, for blessing our lives in the kitchen.
I am so glad to hear that everyone enjoyed it!!!
Husband went back for seconds, enough said, thanks
I am so glad to hear it was a hit Cheryl!!
I made this tonight and put it on a lettuce salad with carrots and almonds and poured Italian dressing over it. My family loved it.
That sounds delicious Amber!!
Did you leave it uncovered, or did you cover it?
[...] IS SO GOOD!!! Not only is it delicious, but it’s SO easy! I got this from southernplate.com. Her description has more pictures if you need [...]
Would this work on the grill?? Maybe with aluminum foil under it??