Bready or Not: Maple BBQ Chicken Tenders
Print Recipe

Bready or Not: Maple BBQ Chicken Tenders

Make your own from-scratch maple barbecue sauce to marinate chicken breast tenders! Let the marinade work its magic for two hours to a day in advance, then grill the meat. Serve it with some sauce kept stashed separately in the fridge.
Course: Main Course
Cuisine: American
Keyword: chicken, maple
Author: Beth Cato

Ingredients

  • 3 - 4 pounds chicken tenders
  • 1/2 cup brown sugar packed
  • 1 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1/3 cup pure maple syrup
  • 1 Tablespoon Worchester sauce
  • 2 teaspoons ground mustard
  • 2 teaspoons paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

Instructions

  • Place the chicken tenders in a sturdy gallon sealable bag. In a bowl, mix together all of the other ingredients. Pour enough of the sauce into the bag to coat the chicken; reserve the rest of the sauce for serving later. (If the sauce gets contaminated by the raw meat, boil it to make sure it's safe to eat.)
  • Let the chicken marinate in the fridge for anywhere from 2 hours to a day.
  • Heat up your grill [or, alternatively, bake it in your oven]. Grill the chicken at medium heat for 4 minutes, then turn to cook another 4 minutes, and longer as needed. Check for doneness by testing the temperature in a thick section; it should be at least 170-degrees.
  • Serve immediately. Chicken is fantastic hot or cold, and can be frozen with sauce for later enjoyment, too.
  • OM NOM NOM!