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2017-11-27 11:44:10
Lemon and Herb Chicken Tenders

These chicken tenders will quickly become one of your go-to recipes!

 

Ingredients:
  • 2 Tablespoons of fresh lemon juice (about ½ a big lemon squeezed)
  • 2 teaspoons chopped fresh or 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons Dijon mustard
  • 2 teaspoons garlic powder
  • ¼ cup olive oil
  • ½ teaspoon each Kosher salt and black pepper
  • 8-10 boneless, skinless chicken tenderloins

 

Instructions:

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

If you don’t have time to buy fresh thyme (heh), then use dried instead. If you have the fresh stuff, chop it up.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

Tip of the day: Grab your dried oregano and crush it with your fingers to make it more aromatic and to release their full flavor. Do this when using any of your dried herbs. You’ll thank me.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

Then squishy squish half of a lemon

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

 

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

And add your salt, pepper and garlic powder. Don’t use fresh garlic, or it will burn when cooking your chicken. If you MUST use fresh garlic, then finely grate it on a microplane so there are absolutely no chunks.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

Then squirt in the dijon mustard

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

And measure out your olive oil

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

Add everything to a Ziplock bag and invite your chicken tenders to the party.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

Really get em in there and let them peacefully rest in the marinade in the fridge.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

One hour later, or the next day, pull them out and let some of the excess marinade drip off

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

Before letting them be gently kissed by the sizzling hot pan.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

And you know better than to crowd the pan. Give them space to breathe so they can brown. Do it in batches if you have to. Don’t be an eager beaver and dump them all in there at once.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

And they will brown…and smell heavenly, and you’ll want to eat them right away, but don’t! They’re still raw you crazy! Give them a flip.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

And cover them with a lid to make sure they stay juicy juicy. The steam inside the pan will get trapped by the lid and keep everything plumptious. You don’t have a lid? Try covering with some aluminum foil and crimp around the pan.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

And of course, you’ll let them rest for a couple minutes before cutting into them so that you can allow the juices to redistribute nicely. And you will bite into the soft, juicy, flavorful chicken and be so proud of yourself.

Lemon and Herb Chicken Tenders | ChefJulieYoon.com

You’ll be so happy that you made these tasty little tenders. Serve them with mashed or roasted potatoes.

 

 

Instructions
  1. Put the lemon juice, herbs, mustard, seasonings and oil in a large resealable plastic bag. Close the bag, then shake and smush to combine all the ingredients. Open the bag and in the chicken tenders. Close and shake the bag to coat evenly. Let it marinate 1 hour or overnight.
  2. Place a pan with olive oil over medium-high heat. When the pan is hot, let some of the excess marinade drip from the chicken and place on the pan. Cook for about 2-3 minutes per side, or until nicely browned and cooked through. Lower the heat to medium-low if the chicken is browning too fast. Cover the pan with a lid while cooking to keep the chicken moist. Let them rest for a couple minutes. Enjoy. 
    TIP: If you don't have fresh lemon, substitute with any vinegar of your choice. If you can't find chicken tenderloins, use this marinade for chicken breasts, chicken thighs and even pork!

 

 

 

 

 

 

 

 

 

 

 

Source: Jilie Yoon

 
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