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Herb Butter Chicken Tenders


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  • 1/4 cup unsalted butter, melted and cooled
  • 2 Tbs sherry
  • 1/2 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1/4 tsp each dried rosemary, tarragon, and oregano
  • 10-12 boneless, skinless chicken breast tenders
  • salt and freshly ground pepper



Step 1

Place the freezer bag in a medium bowl, folding the top over the edges. Combine the soy sauce, sherry, oils, garlic, brown sugar, and ginger in the bag. Swirl the bowl gently or use a whisk to combine the ingredients.
Add the chicken pieces. Seal the bag and massage gently to combine and distribute the ingredients.
Marinate for 2-8hr in the refrigerator if cooking the same day, or freeze immediately.

To Freeze:

Freeze the bag flat in the freezer.

To thaw and serve:

A day or two before serving, remove the bag from the freezer and place on a tray or dish to thaw in the refrigerator. Grill the thawed chicken breasts over a hot fire, turning once, until cooked through. Season to taste with salt and pepper.

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