These Sticky Honey Garlic Glazed Chicken Tenders are a true crowd-pleaser, offering an irresistible combination of savory, sweet, and tangy flavors, all wrapped around perfectly cooked, tender chicken. Whether you choose to bake them for a healthier, hands-off approach or pan-sear them for an exquisitely crispy exterior, the result is consistently delicious. The magic lies in the rich, glossy honey garlic glaze, which caramelizes beautifully during cooking, creating a delectable coating that makes each bite burst with flavor. This versatile dish is ideal for a quick weeknight dinner, a fun appetizer for gatherings, or a satisfying addition to a lunchbox. The natural sweetness of honey is perfectly balanced by the pungent warmth of fresh garlic, a subtle kick from red pepper flakes, and the savory depth of soy sauce, creating a complex yet approachable flavor profile that appeals to both adults and children. Beyond its incredible taste, this recipe is celebrated for its simplicity and the minimal effort required to achieve restaurant-quality results in your own kitchen. It’s a delightful way to transform humble chicken tenders into a star attraction, making them a staple in your culinary repertoire for their ease, adaptability, and undeniable deliciousness.
Yields: 4-6 servings Prep time: 15 minutes Cook time: 15-25 minutes (depending on method)
Ingredients:
For the Chicken Tenders:
- 1.5 lbs (about 680g) boneless, skinless chicken tenders (or chicken breasts, sliced into 1-inch thick strips)
- 1 tablespoon olive oil (for pan-searing) or cooking spray (for baking)
- Salt and freshly ground black pepper to taste
For the Dry Rub (optional, for extra flavor depth):
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
For the Sticky Honey Garlic Glaze:
- ½ cup (120ml) honey
- ¼ cup (60ml) soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 4-5 cloves garlic, minced (about 1.5-2 tablespoons)
- 1 tablespoon fresh ginger, grated or minced (optional, for added zest)
- ½ teaspoon red pepper flakes (adjust to desired spice level)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon unsalted butter (optional, for glossiness and richness)
- Fresh parsley or chopped green onions, for garnish
Equipment:
- Large bowl for marinating (optional)
- Shallow dish for dry rub (optional)
- Large skillet (oven-safe if finishing in oven) or baking sheet with a wire rack
- Small saucepan for glaze
- Whisk
- Tongs
Instructions:
Part 1: Prepare the Chicken Tenders
- Pat Dry Chicken: Lay the chicken tenders on a cutting board or clean surface. Use paper towels to thoroughly pat them dry. This is a crucial step, as removing excess moisture helps the chicken brown better and absorb the seasonings more effectively, whether you’re baking or pan-searing.
- Season Chicken (Optional Dry Rub): If using the dry rub, sprinkle the garlic powder, onion powder, smoked paprika, and black pepper evenly over both sides of the chicken tenders. You can also add a pinch of salt if your soy sauce isn’t too salty, but be mindful as soy sauce is already quite saline. Rub the spices gently into the chicken meat to ensure they adhere well. If not using a dry rub, simply season with salt and pepper to taste.
- Marinate (Optional but Recommended): For deeper flavor, place the seasoned chicken tenders in a large bowl or a zip-top bag. Cover and refrigerate for at least 20-30 minutes, or up to 2 hours. This allows the seasoning to penetrate the meat. While not strictly necessary for tenders, it enhances the overall taste.
Part 2: Prepare the Sticky Honey Garlic Glaze
- Combine Glaze Ingredients (Except Cornstarch Slurry and Butter): In a small saucepan, combine the honey, soy sauce, rice vinegar, minced garlic, grated ginger (if using), and red pepper flakes. Whisk everything together until well combined.
- Make Cornstarch Slurry: In a small separate bowl, whisk together the cornstarch and cold water until no lumps remain. This is your cornstarch slurry, which will thicken the glaze. It’s important to use cold water to prevent lumps when mixing with cornstarch.
- Cook Glaze: Place the saucepan with the glaze ingredients over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, slowly whisk in the cornstarch slurry.
- Thicken Glaze: Continue to cook, whisking constantly, for 1-2 minutes, or until the glaze thickens to a syrupy consistency that coats the back of a spoon. It should be thick enough to cling to the chicken but still pourable.
- Finish Glaze (Optional Butter): Remove the saucepan from the heat. If using, stir in the tablespoon of unsalted butter until it’s fully melted and incorporated. This adds a beautiful sheen and richness to the glaze. Set the glaze aside; keep it warm if possible.
Part 3: Cook the Chicken Tenders (Choose Your Method)
Method A: Pan-Seared (for crispy exterior)
- Heat Skillet: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron or non-stick works well) over medium-high heat until shimmering hot but not smoking.
- Sear Chicken: Carefully add the chicken tenders to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary to avoid steaming the chicken.
- Cook Chicken: Sear for 3-5 minutes per side, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your tenders.
- Glaze in Pan: Once the chicken is cooked through, reduce the heat to low. Pour about half to two-thirds of the prepared honey garlic glaze over the chicken in the skillet. Using tongs, gently toss the tenders in the glaze until they are evenly coated and the glaze has thickened slightly and adhered to the chicken. Cook for another 1-2 minutes, allowing the glaze to caramelize slightly. Reserve some glaze for serving.
Method B: Baked (for healthier, hands-off cooking)
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray, or line it with parchment paper for easier cleanup. For even crispier results, place a wire rack on the baking sheet and spray the rack.
- Arrange Chicken: Arrange the seasoned chicken tenders in a single layer on the prepared baking sheet or wire rack, ensuring they are not touching.
- Initial Bake: Bake for 10-12 minutes, or until the chicken is starting to cook through and is lightly golden.
- Glaze & Continue Baking: Remove the baking sheet from the oven. Using a brush or spoon, generously brush about half to two-thirds of the honey garlic glaze over the chicken tenders, coating them thoroughly.
- Final Bake & Caramelization: Return the chicken to the oven and bake for another 5-10 minutes, or until the chicken is fully cooked through (internal temperature of 165°F / 74°C) and the glaze is bubbly and caramelized. If you want a slightly crispier glaze, you can briefly switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning. Reserve some glaze for serving.
Part 4: Serving and Garnish
- Rest Chicken: Once cooked, remove the chicken tenders from the skillet or baking sheet and transfer them to a clean serving platter. Let them rest for 2-3 minutes. This allows the juices to redistribute, ensuring tender and moist chicken.
- Final Glaze & Garnish: Drizzle the remaining warm honey garlic glaze over the chicken tenders on the platter.
- Garnish: Generously sprinkle fresh chopped parsley or green onions over the top for a fresh burst of color and flavor.
- Serve: Serve immediately while hot. These chicken tenders are fantastic on their own, or paired with white rice, quinoa, steamed vegetables (like broccoli or green beans), or a fresh green salad. They also make excellent additions to wraps or salads for leftovers.
Enjoy your incredibly flavorful and sticky honey garlic glazed chicken tenders!