Ingredients

The following ingredients have 6 Servings
  • 2 pounds boneless chicken tenders
  • ½ cup chili sauce
  • 2 Tablespoons orange marmalade
  • ¼ cup soy sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon dried minced onion
  • 1 teaspoon minced garlic
  • salt and pepper (to taste)
  • 4 green onions (sliced)
  • 1 teaspoon sesame seeds

Instruction

  • Preheat oven to 425 degrees.
  • Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.
  • In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.
  • Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
  • Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.
  • Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).
  • Garnish with sliced green onions and sesame seeds.