If you’re following the recipe, you should use it all up! While your pan or grill is heating, liberally sprinkle one side of your chicken tenderloins with the dry rub. Spray your pan or your grill with a light mist of olive oil and then let it get nice and hot. It takes a minutes! And yes there’s a cook trick going around using a paper towel and a fork… if that works for you, go for it! I prefer a knife.

But it’s really not so bad! Just use a sharp knife to trip out the obvious part, no need to go all the way through the tender. I love the grill, especially in the summer when it feels too hot to turn on the stove in the kitchen. You can make this chicken a few different ways, either on the grill (my preference!), or an indoor grill pan, or just a large cast iron (or other pan that gets nice and hot!) on the stove top. Mix all of these ingredients in a small bowl, and your rub is ready to go. You could even double the rub recipe and store the unused leftover dry rub in an airtight container to have on hand for the future. This rub is easy to throw together, and it packs a flavor punch! Huge flavor that doesn’t really affect your macros? I’m always in. The magic of this recipe comes from the dry rub. It takes minutes to make, but is packed with flavor and ready to go into all of your meals. This is the kind of recipe you can throw together on even the busiest of nights.

These blackened chicken tenderloins don’t even need to be marinated. Never bouncy like breasts can be, where you’re not sure if you overcooked or undercooked. Like the name suggests, they are tender every single time you make them. You guys know of my deep and abiding love for chicken tenderloins. This easy blackened chicken tenderloin recipe is packed with flavor, obviously great for your macros, and so quick and easy to make on even the busiest of nights.

Baked chicken tenderloin recipes