• Chicken: Boneless, skinless chicken tenders are ideal for this recipe, however, in a pinch you can substitute thinly sliced boneless skinless chicken breasts or thighs.
• Spices: Feel free to tweak the spices according to your taste. Adding a bit of cayenne pepper can give it a nice kick if you like things spicy.
• Avoid High Heat: Keep the stove on medium heat. High heat can cause the honey in the marinade to burn, giving your chicken a bitter taste.
• Don’t Reuse or Cook the Marinade: After marinating the chicken, discard the excess marinade. If you pour it into the skillet, it might burn because of the sugar content in the honey.
• Rest: Allow the chicken tenders to rest for a couple of minutes after cooking. This helps the juices redistribute, making your chicken more tender and flavorful.
• Meat Thermometer: To ensure the chicken is cooked safely and perfectly, use a meat thermometer. The internal temperature should reach 165°F (75°C).
• Meal Prep: This recipe is great for meal prep! Cook a batch, let them cool, and then store them in the fridge. Reheat gently to maintain the best texture when ready to eat.

Storage and Reheating Instructions

• Cool and Airtight: Let the chicken tenders cool to room temperature before you pack them away in an airtight container. 
• Refrigerate: Pop them in the fridge and they’ll stay fresh for up to three days.
• Reheat: When you’re ready to eat, reheat the tenders gently in the oven or on the stovetop. Avoid the microwave if you can, as it might dry them out.
• Freezing: If you want to keep them longer, honey chicken tenders freeze well. Wrap them individually in aluminum or plastic wrap and store them in a freezer-safe bag. They can be frozen for up to three months. Just thaw in the fridge overnight before reheating.