An easy quick marinade for juicy chicken tenderloins, a little smokey and spiced with chili, cumin, garlic… but fresh and zesty from the lime and cilantro. Can’t go wrong. But if you hate cilantro, use fresh parsley!
Trim your tenderloins of any obvious tendon or weird stuff, and place them in a large resealable bag.
Combine the rest of the ingredients to make the marinade. Pour it over the chicken and marinate for 30 minutes to 2 hours. If it’s just 30, I like to leave them on the counter so they’re at room temp for cooking. If they marinate longer, pull them out of the fridge 20-30 minutes before cooking.
Pre-heat air fryer to 400° for 2-3 minutes. Just before cooking, sprinkle chicken with a good pinch of kosher salt and a few cracks of pepper. Spray the air fryer basket with a mist of olive oil and place tenderloins in a single layer. Cook for 10 minutes or to an internal temp of 165°. You can also grill at medium high heat for just 2-3 minutes per side.
Use in tacos, salads, wraps, sandwiches, and bowls ALL WEEK!
If you want to use breasts, lower temp to 360° and cook for 18 minutes, FLIPPING halfway through. Remove, tent with foil, and let them rest for five minutes before cutting.
If you end up with 2 or 3 pounds of chicken, use it! Your macros for 104 grams will be essentially the same. The tiny variance in the marinade is negligible.
MFP: Lillie Eats and Tells Air Fryer Cilantro Lime Chicken Tenders