IRnox Publishing
Spicy Lime-Ginger Chicken Tenders
hese vibrant chicken tenders are marinated in a bold blend of fresh ginger, garlic, tangy lime, and fiery Sriracha before roasting to tender perfection. As a longtime fan of punchy flavors, I love how the sweetness of apple cider vinegar and sugar balances the spice—making every bite irresistibly juicy.
Ingredients
For the Marinade
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5 garlic cloves, coarsely chopped
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1 inch piece fresh ginger, peeled and finely grated
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2 tablespoons Sriracha
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4 tablespoons olive oil
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2 tablespoons reduced-sodium soy sauce (or tamari for gluten-free)
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2 tablespoons apple cider vinegar
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Juice of 1 lime
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1 tablespoon granulated sugar
For the Chicken
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1 lb (450 g) boneless, skinless chicken breast tenders
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Fresh cilantro leaves, for garnish (optional)
Tools We Use:
Instructions
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Blend the Marinade:
In a large bowl, whisk together garlic, ginger, Sriracha, olive oil, soy sauce, apple cider vinegar, lime juice, and sugar until smooth. -
Marinate:
Add chicken tenders to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 1 hour (or up to 4 hours) to let flavors penetrate. -
Preheat Oven & Rest Chicken:
Remove chicken from fridge 15 minutes before cooking to come to room temperature. Preheat oven to 425 °F (200 °C). Line a baking dish with parchment paper. -
Bake:
Arrange chicken in a single layer, spooning a little marinade over each piece. Bake 25–30 minutes, basting once or twice with pan juices, until an instant-read thermometer reads 165 °F (74 °C). -
Finish the Sauce:
While chicken bakes, pour any reserved marinade into a small saucepan. Simmer gently until slightly reduced and thickened, about 4–5 minutes. -
Toss & Serve:
Transfer chicken to a platter, drizzle with reduced sauce, and toss to coat evenly. Garnish with cilantro if desired. Serve hot.
Chef's Tips
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Marinating Time: For deeper flavor, marinate up to 4 hours. If short on time, even 30 minutes makes a difference.
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Heat Level: Adjust Sriracha to taste (start with 1 tbsp for mild, up to 3 tbsp for extra kick).
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Serving Suggestions: Pair with steamed jasmine rice, cauliflower rice, or a crisp green salad. Crunchy slaw on the side brings a refreshing contrast.
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Make-Ahead & Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350 °F oven for 10 minutes or microwave until warm.
Tools We Use:
Dietary Adaptations
- Gluten-Free: Use tamari in place of soy sauce.
- Vegan: Swap chicken for extra-firm tofu or seitan strips; bake as directed for a plant-based version.
Nutrition Facts
- Calories: 320 kcal
- Protein: 30 g
- Fat: 17 g
- Carbohydrates: 7 g
- Sugar: 3 g
- Sodium: 620 mg
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