Jamaican Jerk-Chicken Tenders


2 1/2 pounds of Chicken tenders (the tenderloin of the chicken breast)

1/3 cup Orange Juice

1/3 cup Lime Juice

2 tablespoons Agave

1/4 cup Avocado Oil

2 teaspoons fresh Thyme

1 ½ teaspoons Kosher Salt

1 teaspoon Dried Oregano

1 teaspoon Red Pepper Flakes

¼ teaspoon Cinnamon

¼ teaspoon ground All Spice

½ teaspoon Cumin

¼ teaspoon Cayenne

1 ½ cups Cornmeal

1 teaspoon Kosher Salt

For Dipping Sauce

¼ cup Lime Juice

2 tablespoons Orange Juice

¼ cup Avocado Oil

1 teaspoon Kosher Salt

¼ teaspoon Cayenne Pepper


In a large bowl, whisk together the orange juice, lime juice, agave, avocado oil, and all herbs and spices. Submerge chicken in the marinade completely. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.

Place cornmeal in a shallow dish. Stir in the salt. Take one of the tenderloins and shake off any excess marinade. Dredge in the cornmeal, coating completely. Place on the baking sheet. Bake for 18-22 minutes, until chicken is fully cooked and the crust is golden brown.

While the chicken is cooking, mix together all ingredients for the dipping sauce.

Photographed by Alli Shepherd.