2 lb of chicken tenderloins (uncooked)
1/4 cup honey
1/4 cup Sriracha sauce
Mix honey and Sriracha in a med bowl. Add chicken tenderloins to mixture and coat well. Refrigerate for at least an hour.
Cover a rimmed cookie sheet with aluminum foil. Place a greased wire rack on the covered cookie sheet. Arrange chicken tenderloins on wire rack so that they are not touching. Bake at 400 degrees for 20 to 25 mins til internal temp reaches 165 degrees.
Garnish w/ parsley flakes and crushed red pepper as you see fit.
Serves 3 to 4.
**See Ranch Chicken Tenders