American · Dinner · All year
BBQ Chicken Tenders
4.5 community
15m
Prep
10m
Cook
Easy
Level
520
kcal
Kansas City sweetness with a smoky spine. Applied to quick-seared tenders with the timing and temperatures that make the difference between glazed and burnt.
What you need
Ingredients
Servings
4
600 g
🍗 Chicken Tenders ›
1 tbsp
🛢️ Vegetable Oil ›
1 tsp
🧂 Kosher Salt ›
150 ml
🍅 Ketchup ›
2 tbsp
🟤 Brown Sugar ›
1 tbsp
🍎 Apple Cider Vinegar ›
1 tsp
🌶️ Smoked Paprika ›
1 tsp
🍶 Worcestershire Sauce ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
10m
Cook
25m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
4 steps
Method
1
Make the bbq glaze: whisk the glaze ingredients in a small pan and simmer 2–3 minutes until glossy and slightly thickened. Set aside — it goes on late.
2
Pat dry and season. Sear in a hot oiled pan 2–3 minutes per side to golden and just 74°C — tenders are thin and overshoot in seconds.
3
Heat to medium-low, then, brush generously with the bbq glaze and return to the heat for the final 3–5 minutes until lacquered and bubbling — sugary glazes burn if applied earlier.
💡
Glaze late, glaze twice: one coat to set, one to shine.
4
Serve immediately — tenders wait for no one.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Steamed rice or fries
·
Slaw or cucumber salad
·
Extra glaze for dipping
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
520
kcal
40g
protein
18g
carbs
28g
fat
3g
fiber
8g
sugar
520mg
sodium
Asked and answered
FAQ
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
When it goes sideways
Troubleshooting
The glaze burned. It went on too early or the heat stayed too high. Sugar chars past 175°C — glaze in the final minutes, at reduced heat, and accept "lacquered" over "incinerated."
Just for you
My notes
Keep exploring
Related recipes
Tomato & Basil Pasta
Italian · Dinner
30 min
Beginner
520 kcal
Sunday Roast Chicken
French · Dinner
90 min
Easy
640 kcal
Garlic Butter Salmon
Modern · Dinner
17 min
Intermediate
480 kcal
Start cooking