Baked Chili Lime Chicken Tenders Recipe (2024)

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3 hours hrs 55 minutes mins

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These Baked Chili Lime Chicken Tenders are the perfect combination of sweet and tangy. They come together in minutes and taste absolutely amazing.

Baked Chili Lime Chicken Tenders Recipe (1)

One of my favorite dinners is our Baked Honey Chicken Tenders – even my picky-eater will eat them.

I decided to take a new spin on that recipe and the results were awesome.

The sweetness from the chili sauce and the savory from soy sauce makes an awesome combo and baking them in the oven makes the glaze a little more caramelized.

It has a little Asian twist on it, which is our family’s favorite.

We like to serve them with fried rice, or white rice (or for a healthier alternative, you could serve them with quinoa and brown rice).

It’s a quick and easy dinner that looks like you worked on this culinary masterpiece all day.

Ingredients needed for Baked Chili Lime Chicken Tenders:

  • 2poundsboneless chicken tenders
  • ½cupchili sauce
  • 2Tablespoonsorange marmalade
  • ¼cupsoy sauce
  • 2Tablespoonslime juice
  • 1Tablespoondried minced onion
  • 1teaspoonminced garlic
  • salt and pepperto taste
  • 4green onionssliced
  • 1teaspoonsesame seeds

How to get the perfect crispiness on your Chili Lime Chicken Tenders:

Your recipe should not have a lot of excess juices. That is the key to making crisp chicken, with a tender inside.

We recommend the best way to do this is to carefully follow these steps to ensure you don’t have excess juice in the pan.

  • Pat your chicken tenders dry: A lot of the time, people won’t prepare ahead of time, and have to defrost their chicken in the microwave. This can easily lead to excess chicken juices.

The juices will be in the pan, and cook out even more if you have to do this thawing method. Or they will put them in the pan with a few ice crystals left on them. This well definitely lead to extra, unwanted liquid in the pan, keeping your chicken from getting that crispy outside.

The best way to solve this problem is prepare ahead of time, and let the chicken tenders thaw in the fridge. You will also want to pat your chicken tenders dry. I usually use a paper towel to do this.

  • Flipping your chicken: If you aren’t flipping your chicken, your tenders will only get crispy on one side, and be a little soggy on the other.

It’s key to flip your chicken part way through cooking.

  • Broiling will always add the perfect crispness. Sometimes we like our exterior of our chicken to be a little extra crisp. To do this, we put it under the broiler for 1-2 minutes.

You’ll want to be sure you carefully watch it, to ensure you don’t burn it, but a little broil to both sides of the chicken tender is perfect, with or without the sauce on it (I do it with the sauce on it).

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

Baked Chili Lime Chicken Tenders Recipe (2)

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Looking for more chicken dishes? here are a few of our favorites:

  • Slow Cooker Italian Chicken
  • Cashew Chicken and Vegetables
  • Chicken Enchilada Pasta
  • Copycat PF Changs Chicken Lettuce Wraps
  • Cheesy Chicken Pot Pie

Serves: 6

Baked Chili Lime Chicken Tenders Recipe

These Baked Chili Lime Chicken Tenders are the perfect combination of sweet and tangy. They come together in minutes and taste absolutely amazing.

Prep Time 3 hours hrs 10 minutes mins

Cook Time 45 minutes mins

Total Time 3 hours hrs 55 minutes mins

PrintPin

Ingredients

  • 2 pounds boneless chicken tenders
  • ½ cup chili sauce
  • 2 Tablespoons orange marmalade
  • ¼ cup soy sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon dried minced onion
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 4 green onions sliced
  • 1 teaspoon sesame seeds

Instructions

  • Preheat oven to 425 degrees.

  • Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.

  • In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.

  • Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.

  • Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.

  • Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).

  • Garnish with sliced green onions and sesame seeds.

Notes

HOW TO GET THE PERFECT CRISPINESS:

Your recipe should not have a lot of excess juices. That is the key to making crisp chicken, with a tender inside.

We recommend the best way to do this is to carefully follow these steps to ensure you don’t have excess juice in the pan.

  • Pat your chicken tenders dry: A lot of the time, people won’t prepare ahead of time, and have to defrost their chicken in the microwave. This can easily lead to excess chicken juices.
  • Flipping your chicken: If you aren’t flipping your chicken, your tenders will only get crispy on one side, and be a little soggy on the other.
  • Broiling will always add the perfect crispness. Sometimes we like our exterior of our chicken to be a little extra crisp. To do this, we put it under the broiler for 1-2 minutes.

Nutrition

Calories: 228 kcal · Carbohydrates: 11 g · Protein: 34 g · Fat: 4 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 97 mg · Sodium: 1025 mg · Potassium: 712 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 287 IU · Vitamin C: 10 mg · Calcium: 29 mg · Iron: 1 mg

Equipment

  • 9×13-inch Baking Pan

  • Mixing Bowl

Recipe Details

Course: Main Course

Cuisine: American

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  1. Allison says:

    Anyone happen to know what the Weight Watcher points would be?

  2. Cyd says:

    Click on the MAGIC button under the picture and then click on NUTRITION. It will give you all of the nutritional info on the recipe and the weight watcher points.

  3. Allison says:

    Thank you!!!

  4. Saija says:

    Made these tonight!!! Unbelievable!! I made jasmine rice and mixed stirfry veggies in oyster sauce for the side dishes and they were perfection!! Xxx

  5. Jeri says:

    I followed the recipe to a T and the sauce ended up really watery and the chicken was pretty dry. I usually cook chicken at 350. I thought it would be more like a baked saucy orange chicken and it wasn't. Any suggestions?

  6. Judith says:

    I made this tonight and mine was watery as well, although it tasted great. I am also looking for advice..??

  7. K says:

    Is that a joke? I don't see a "magic" button

  8. Cyd says:

    Ha Ha! We lost a lot of the Magic buttons with our new site a few months ago. I'll try and restore it soon! Thanks for your patience.

  9. Nancy Lawson says:

    Found this recipe and wonder if it could work in the new Crispitlid attachmen to Instant Pot

  10. Cyd says:

    Here is a post we did on converting recipes to the Instant Pot. Hope this helps. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

  11. Carly says:

    Do you toss the marinade before cooking or do you pour it over the chicken in the 9x12 dish?

  12. Cyd says:

    Scroll down to the recipe in the square. It will give you all of the ingredients and directions. Look at #3 and it will give you all the info.

  13. Rachelle Ruggiero says:

    What kind of Chili Sauce? Is that different from Sweet Chili Sauce?

  14. Cyd says:

    We use regular chili sauce. Heinz or Kroger are two of our favorites.

  15. Kathleen Street says:

    Same, please help, author!

Baked Chili Lime Chicken Tenders Recipe (4)

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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Baked Chili Lime Chicken Tenders Recipe (2024)

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