The Farm by Ian Knauer promises to “get the best food to the table in the least amount of time.” Well, isn’t that what we all want from our cookbooks? Knauer’s debut is organized by season to help you make the most of nature’s ingredients year-round.
Quick and scrumptious—my kind of cooking!
Honey-Jalapeño Chicken Tenders
My friend Michelli came up with this simple recipe one early-summer afternoon as a way to use up a big pile of chiles and some honey that I had recently taken from the beehive. The dish soon became a favorite. Chicken tenders cook very quickly, which helps keep them juicy, and the honey in the recipe caramelizes in no time. Remove the jalapeño seeds for a less spicy version. If you don’t want to grill the tenders, they can be broiled about 5 inches from the heat for about 6 minutes.
- ¼ cup honey
- 3 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 6 jalapeño peppers, finely chopped
- 1 tablespoon finely grated lemon zest
- 2 teaspoons kosher salt
- ¾ teaspoon black pepper
- 3 pounds chicken tenders
- ½ cup chopped fresh cilantro
- Sour cream for serving
Preheat the grill and oil the grill rack.
Grill the chicken until well browned and cooked through, 4 to 6 minutes. Serve the chicken sprinkled with the cilantro and with a dollop of sour cream on the plate.