Easy Baked BBQ Chicken Tenderloin
Today, I’m sharing my easy baked BBQ chicken tenderloin recipe with you. I love making dinner from start to finish in less than one hour. All you do is thaw the meat, if frozen, the day before you’re going to bake it.
Don’t you love it when you have dinner planned in advance? This will be one of your new favorite dishes, I promise. It’s inexpensive to buy the ingredients, and easy to make.
Related Topic: The Best Ever Chicken Nuggets
Baked BBQ Chicken Tenderloin
Kitchen Tools Needed
Step One
I wash my raw chicken, I’m sure you’ve heard me mention this before. The CDC or the USDA mentions you shouldn’t because you may splash some of the bacteria from the chicken into the sink and onto the countertops.
And don’t forget your clothes or apron. Well, I bleach my kitchen and countertop right after I rinse my raw chicken. You decide what works for you. I feel better if the bloody stuff is off the chicken, so there you have it.
Step Two
Preheat oven to 450 degrees. Line a 9 by 13-inch pan with foil and spray with vegetable oil. Place the tenderloins on top of the greased foil. Drizzle the olive oil over the meat.
Sprinkle with salt and pepper. Bake for 15 minutes uncovered. This is the pan I used, it’s a bit oversized and works great. WeBake Enamel Oblong Pan
Step Three
After 15 minutes brush the BBQ sauce on the meat and return the pan to the oven. Cook for another 10-15 minutes, or until the sauce starts to sizzle and look charred.
Use a meat thermometer to ensure the thickest part of the meat is registering 160 to 165 degrees. It will go up about 5 degrees once you let the meat sit on the counter after baking for 5-6 minutes or so.
Step Four
Please use a meat thermometer when cooking chicken, or any meat for that matter. This shows 184 degrees, but chicken only has to register 165 degrees in the thickest part of the meat. Instant Meat Thermometer
Step Five
This chicken is so moist and tender, and I serve it over rice.
Baked BBQ Chicken Tenderloin
- 12 chicken tenderloins
- 1/2-1 cup barbecue sauce, homemade or store-bought
- olive oil
- kosher salt
- pepper
-
Preheat oven to 450 degrees. Line a 9 by 13-inch pan with foil and spray with vegetable oil. Place the tenderloins on top of the greased foil. Drizzle the olive oil over the meat. Sprinkle with salt and pepper. Bake for 15 minutes uncovered. After 15 minutes brush the BBQ sauce on the meat and return the pan to the oven. Cook for another 10-15 minutes or until the sauce starts to sizzle and look charred. Use a meat thermometer to ensure the thickest part of the meat is registering 160 to 165 degrees. It will go up about 5 degrees once you let the meat sit on the counter after baking for 5-6 minutes or so.
Linda’s Homemade Barbecue Sauce
- 1-1/2 cups brown sugar
- 1-1/2 cups ketchup
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dry mustard
- 1 teaspoon paprika
- salt and pepper to taste
-
Combine the ingredients as listed into a blender and mix until thoroughly combined. I have made this barbecue sauce for years. It will keep for about 2 weeks in the refrigerator. It's perfect served or baked with all meats.
What Can I Serve With These?
- Cooked white rice
- Cooked brown rice
- Green vegetables
- Baked potatoes
- Tossed salad
- Dinner rolls
How long can I store raw chicken in the frig?
Here again, according to the USDA, raw poultry, whether it’s a whole chicken, breast, thigh, leg pieces, or ground chicken, keep the chicken in the refrigerator only 1-2 days maximum to be safe.
How long can I store these in the frig after baking?
You can store these baked chicken tenderloins in an airtight container in the refrigerator for up to 3-4 days, according to the USDA.
Can I freeze these?
You can freeze these baked chicken tenderloins in an airtight container for up to 3 months in the freezer, according to the USDA.
Final Word
Please let me know if you try my Easy Baked BBQ Chicken Tenderloin recipe. Life is so good when dinner is baking in the oven.
I want to get people excited about cooking at home again. Please keep prepping, we must. May God bless this world, Linda
