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Copycat Cracker Barrel Grilled Chicken Tenderloins

By Crissy Page•DearCrissy.com•
Serves 6
Copycat Cracker Barrel Grilled Chicken Tenderloins are juicy and tender, marinated in Italian dressing, honey and lime. Sweet, savory and so easy.
Prep 15 minutes
Cook 10 minutes
Marinate 1 hour
Total 1 hour 25 minutes
Copycat Cracker Barrel Chicken Tenders

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds chicken tenderloins
  • 1 cup Italian dressing Olive Garden brand
  • 2 tablespoons honey
  • 1 tablespoon lime juice bottled or fresh
  • 2 tablespoons parsley chopped, optionally to garnish

Instructions

  • In a bowl or measuring cup, whisk together the Italian dressing, lime juice, and the honey until well combined. Set aside.
  • Using a sharp knife or kitchen scissors, clip any thick portions of the tendon off of each chicken tenderloin, if necessary.
  • Place chicken tenderloins into a gallon ziplock bag. Add the marinade, making sure each piece is covered. Marinate in refrigerator for 1 hour.
  • Remove tenders from the marinade to a paper towel lined plate. Gently pat excess liquid off the tenders. Removing excess liquid will help you get a good color and sear.
  • Add olive oil to a non-stick skillet and heat to medium-high. You want the skillet to be on the hotter side to achieve a good sear. Add the chicken tenders in a single layer, being careful not to overcrowd the skillet. You may need to cook in two batches.
  • Cook the chicken for 2-3 minutes on one side without disturbing; or until seared and deep golden in color. Flip, and cook an additional 2-3 minutes on the other side. Cook the chicken tenders (continuing to flip) until the internal temperature of the chicken is 165 F when tested with a digital meat thermometer. Cooking times might vary slightly depending on your stove, the size of the tenders, and the pan you are using. These usually cook and become dark golden in color for me pretty quickly, about 5-7 minutes total.
  • Remove tenders to a plate and cover with foil. Let them rest about 5 minutes before serving. Garnish with fresh parsley, optional.

Notes

Pat them dry: Gently pat off the extra marinade before cooking. Too much liquid steams the chicken instead of browning it.
Don’t crowd the pan: Cook in batches if needed so every tender gets a good sear.
Cook through: The chicken is done when it reaches 165°F.
Storage: Keep leftovers covered in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 11g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 97mg | Sodium: 565mg | Fiber: 0.1g | Sugar: 10g

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