Sticky Chicken Tenders Recipe

Basically, my Sticky Chicken Tenders recipe is similar to teriyaki-style chicken. It’s tangy and sweet with a slight hint of heat. It’s easily made in the oven or slow cooker with ketchup, honey, and brown sugar. The heat is added with red pepper flakes.

You can serve this chicken dish with rice or noodles and a broccoli slaw side salad would be a great accompaniment.

Sticky Chicken Tenders Recipe

Sticky Chicken can be made with tenders, thighs, breasts, or drummies. Personally, I make them with tenders or breasts because I don’t think dark meat chicken was ever meant to be eaten. Just my little rule. You can easily adapt to the slow cooker, especially if you opt to use larger pieces of chicken like the breasts.

Here’s what you’ll need for Sticky Chicken

• Chicken
• Ketchup
• Honey
• Brown Sugar
• Black pepper
• Soy
• Garlic
• Red pepper flakes

So here’s the thing about cooking. Use the recipe, especially the seasonings, as a guideline. I like to make a recipe pretty close to exactly how it’s written the first time. Even then for example, if I know I don’t like lemon pepper I’ll omit lemon pepper and just use regular black pepper. (Just an example, there is no lemon pepper in this recipe.) Everybody has different tastes therefore, adjust the seasonings to your liking. If you’re baking, it’s a bit more complex and you really need to know what you’re doing to make substitutions then. But, if you’re not dealing with baking cakes, pies, muffins or bread feel free to make substitutions and adjustments to any recipe.
Here are a few more recipes that I think you’ll enjoy

1. Copycat Larabars
2. Strawberry Cream Muffins
3. Sweet Heat Chicken Kabobs
4. Slow Cooker Buffalo Chicken Sliders
5. Chicken Enchiladas in White Sauce

Sticky Chicken Tenders Recipe

This chicken is tangy and sweet with a slight hint of heat. It's very simple to make and can be made in the oven or slow cooker.

Author: Paula

5 from 18 votes

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

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Ingredients

• 12 to 14 medium chicken tenders or about 2 pounds
• 1 cup ketchup
• 1 cup honey
• ⅓ cup brown sugar
• ¼ teaspoon black pepper freshly ground
• ½ cup low sodium soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes

Instructions

• Preheat oven to 350°F.
• Spray 9×13-inch casserole dish with non-stick spray.
• In a saucepan combine ketchup, honey, brown sugar, soy, garlic, and red pepper. Bring to a boil, then reduce heat to medium. Cook, stirring constantly 3 to 4 minutes.
• Place chicken in a pan and sprinkle with black pepper.
• Reserve 1/4 cup of sauce then pour the remaining sauce over the chicken, covering all parts.
• Bake the chicken uncovered 35 to 40 minutes. Turn the chicken halfway through the cook time. (see notes for bone-in chicken.)
• Serve over rice with reserved sauce.

Notes

I used low-sodium soy sauce. You can also use bone-in or boneless chicken breasts (4 to 6) or chicken legs or thighs (12 to 14)If you use chicken with the bone-in, you’ll need to increase the cooking time to 60 to 75 minutes. Check the internal temperature of the chicken with a thermometer. The temperature should be 160 degrees in the thickest part of the chicken.

Nutrition

Calories: 390kcal | Carbohydrates: 70g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 1567mg | Potassium: 583mg | Fiber: 1g | Sugar: 67g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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