Honey Jalapeño Popper Chicken Tenders
Yield 24 Poppers
Prep Time 25 Minutes
Total Time 37 Minutes
- 6-7 medium-sized jalapeño peppers
- 3 lb chicken tenders, pounded flat
- Juice from 2 limes
- 2 Tbsp olive oil
- ⅓ cup soy sauce
- ⅓ cup Nate’s 100% Pure Honey
- 4 cloves garlic, minced
- 8-10 skewers (If using bamboo, make sure to soak them.)
Preheat grill (or preheat oven to 425 °F). Slice peppers into 1-inch disks and remove seeds.
Combine all remaining ingredients in a large ziplock bag. Seal and coat the chicken well. Allow to marinate for at least 10 minutes.
Wrap each pepper disk with a chicken tender and thread onto a skewer. Each skewer will hold 3-4 poppers. Grill (or roast on a baking sheet) for about 12 minutes, turning once to ensure it’s evenly cooked. Make sure the chicken is no longer pink.
Serve hot or at room temperature.