Honey Ginger Chicken Tenderloins
These quick and easy Honey Ginger Chicken Tenderloins is packed with flavor and will have dinner ready in 30 minutes. Completely gluten-free and kid-friendly as well.
Ingredients
- 2 lb chicken tenderloins
- 1/4 cup coconut aminos
- 2 garlic cloves minced
- 1- inch knob ginger grated
- 1/2 navel orange juiced
- 1/4 cup raw honey
- 1/4 cup fresh lime juice
- 1/2 tsp sriracha
- 1 tsp turmeric
- salt and pepper to taste
- 1 tbsp of cilantro chopped, plus more for garnish
- 2 tbsp olive oil
- 1 scallion chopped for garnish
Instructions
- In a glass storage container, combine the coconut aminos, garlic, ginger, orange juice, lime juice, sriracha, turmeric, salt, pepper, olive oil, ad cilantro. Whisk well and remove 1/4 cup of the marinade to set aside.
- Add the chicken, cover, and marinate for 2 hours. You can do 30 minutes or up to overnight but 2 hours is a great timeframe for flavor.
- Preheat oven to 400.
- Remove the chicken from the marinade and place it on a parchment paper-lined baking sheet. Bake for about 20-25 minutes.
- Meanwhile, heat the remaining marinade. Do not boil. Just warm it up and keep warm.
- Remove the chicken from the oven and baste the remaining marinade right on top. Garnish with fresh cilantro, scallions, sesame seeds.
- I like to serve mine with my coconut rice, pickled red onions, pickled cucumbers, and sauerkraut. See the blog post for recipe links.