Copycat Cracker Barrel Grilled Chicken Tenderloins

It 's been awhile since I posted a dinner recipe here at Mommy's Kitchen. Seems like lately it has been all about back to school ideas or scrumptious desserts. I can't help it! I'm a sucker when it comes to sweets.

Today I wanted to share a recipe from one of my favorite restaurants, Cracker Barrel. When I get a chance to eat at Cracker Barrel it's always such a treat for me. Their menu has so many of my favorite country dishes that it's really hard for me to decide on what to order.

One of my favorite dishes is their Grilled Chicken Tenderloins. Oh my these things are finger licking good. One thing I didn't know was just how easy they were to prepare at home.

I found a Copy Kat recipe and I couldn't wait to try it. I was a bit skeptical when I stared the recipe. I added the tenderloins to the skillet and there was so much liquid. I really didn't think it would cook down.

No worries though all of the liquid did reduce and it transformed into a ooey gooey glaze that was just to die for. The only thing I did differently from the original recipe was increase the amounts of the dressing, lime and honey.

The 1/2 cup of dressing stated just didn't seem like enough for the amount of chicken. And the honey, well I just love honey!!!

This recipe was such a big hit that I am adding it to my menu again for next month. I served these yummy grilled tenders with mashed potatoes, but rice would be just as good. lets get started and I will show you how simple these are to make.

Cut each chicken breast into strips or just use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end. in a large  Ziploc bag add the dressing, lime juice and honey; mix to combine. Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for at least 1 hour

Remove chicken from the refrigerator and add the chicken and liquid to a large non-stick skillet. Simmer the tenderloins over med-high heat until golden brown in color and the liquid has reduced and turns into a yummy sticky glaze. 

At first it will look like there's a lot of liquid in the pan and there is, but don't worry because it will all cook down and reduce.  Trust me on this one, so just be patient. You can see from the photos above how the liquid slowly starts to cook down and then poof it's gone. From start to finish it's about 30 - 40 minutes cooking time.

Yum don't these look tasty? And all that liquid turned into a delicious, finger licking yummy glaze.

Cracker Barrel Grilled Chicken Tenderloins 
(without the grill)

Ingredients:

4 - 5 chicken breasts, cut into pieces or 12 chicken tenderloins

1 - 8 oz bottle Italian Dressing (I prefer zesty Italian)

2 - teaspoons fresh or bottled lime juice

4 - teaspoons honey

Directions:

Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end.

In a large Ziploc bag add the dressing, lime juice and honey; mix to combine.

Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for at least 1 hour.

Add  the chicken and the liquid to a large non-stick skillet.  Cook the tenderloins over med-high heat (uncovered) until golden brown in color and the liquid has reduced.

You just want them to simmer until all the liquid has reduced down (this can take 30 - 40 minutes).

You still want a bit of glaze left in the pan. When chicken is done remove and serve.

adapted from: CopyKat Recipes

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