Ingredients:

  • 1.5 lbs chicken tenderloins
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Remove the white tendon from the chicken tenders and pat the meat completely dry with paper towels. Note: Drying the meat allows the marinade to stick better instead of sliding off.
  2. Whisk together olive oil, lemon juice, apple cider vinegar, honey, minced garlic, smoked paprika, oregano, salt, and pepper in a large glass bowl until emulsified.
  3. Submerge the chicken into the marinade, ensuring every piece is thoroughly coated.
  4. Seal the container and refrigerate for at least 30 minutes, though you can go up to 4 hours if you have the time.
  5. Preheat your oven or air fryer to high heat (400°F or 200°C).
  6. Lift the chicken from the marinade, allowing any excess liquid to drip off before placing it on the cooking surface.
  7. Cook for approximately 12 minutes total. Wait until you hear a consistent sizzle and the edges begin to darken.
  8. Turn the tenders halfway through the cooking time to ensure both sides get that beautiful mahogany color.
  9. Verify doneness by checking that the internal temperature has reached 165°F (74°C). The exterior should look caramelized and matte, not wet or pale.
  10. Rest the chicken for 5 minutes before serving to let the juices redistribute throughout the meat.