Marinated Baked Chicken Tenderloins

16-20 chicken tenderloins (2 lbs)
1/2 cup mayonnaise
1/2 tablespoon Montreal steak seasoning
1 teaspoon coffee rub seasoning , (I use Trader Joe's)
1/4 teaspoon fine salt

Rinse chicken in cold water and paper towel pat dry. Trim off any excess skin or fat.

In a medium bowl, combine all of the marinade ingredients: 1/2 cup real mayonnaise, 1/2 tbsp Montreal steak seasoning, 1 tsp coffee rub seasoning and 1/4 tsp fine salt. Stir to combine.

Transfer chicken into bowl with marinade and toss or give a nice stir to evenly coat the chicken. Cover with plastic food wrap and marinate 4-6 hours or overnight.

Prep: soak bamboo skewers for 15-20 minutes in cold water to keep them from burning in the oven.
Preheat the oven to a 400° F and line a baking sheet with parchment paper.

Thread chicken tenderloins onto wet skewers (1 tenderloin per skewer), then transfer onto prepared baking sheet.

Bake for 30 minutes in the center of the oven or until chicken is cooked through (at least 165°F) and golden. You don’t need to turn these halfway – I don’t do it.


Notes
Chicken: This recipe works great with either chicken tenderloins or chicken thighs. Adjust cooking time for chicken thighs.

Marinate: Chicken tenderloins can be marinated as far as 2 days in advance before cooking.
Grilling: This recipe for chicken marinade can also be used to grill chicken tenderloins or thighs.