Grilled Chicken Tenders
These grilled chicken tenders explode with flavor for the perfect comfort food. Lemon and garlic herbiness deliver a truly indulgent treat. And they’re super easy on the grill, a grill pan, or an air fryer.
Honestly, I love eating out as much as anyone. And one of my favorite meals is chicken tenders with a delectable sauce to dip them in. But it’s even better slapping them on the grill at home and enjoying quality time with my family.
So whether hosting a backyard BBQ or creating a mouthwatering meal, my grilled chicken tenders recipe will fill the bill. The herby marinade and smokey goodness from grilling kick these guys up more than a notch on the flavor scale.
Chicken Tenders on Grill
Grilling chicken tenders take them over the top. The high heat sears them and locks in flavor. Add the smokey goodness from charcoal, and you have a meal to be proud of. So fire up that grill, embrace the sizzle, and get ready for a grilled chicken tenders party!
Recipe Ingredients
- Chicken Tenders – These are the tenderest strips of chicken on the breast. But boneless, skinless chicken breasts cut into strips will also work fine.
- Olive Oil – An essential ingredient that adds flavor and prevents the chicken tenders from sticking on the grill.
- Lemon Juice – Add a kiss of acidity and tenderize the meat with this amazing flavor enhancer.
- Seasonings – Add garlic, thyme, oregano, rosemary, parsley, cumin, salt, and pepper for fresh earthy for a flavorful chicken tenders recipe.
How to Make Grilled Chicken Tender
- Prep the Chicken – Salt and pepper the chicken tenders.
- Make the Marinade – In a small bowl, combine the olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Mix well to form a marinade.
- Marinate the Chicken – Place the chicken tenders in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Allow the chicken to marinate for at least 30 minutes to enhance the flavors. You can also marinate it overnight in the refrigerator for optimal flavor.
- Grease – Once the grill is hot, lightly grease the grates to prevent sticking. You can use cooking spray or a brush dipped in oil.
- Shake – Remove the chicken tenders from the marinade, shaking off any excess marinade or particles sticking out.
- Grill – Place the chicken tenders directly on the grill grates. Grill for about 3-4 minutes per side or until they are cooked through. The internal temperature should reach 165°F (74°C). Be mindful of the fact that cooking times will vary depending on the thickness of the tenders.
- Rest – Remove from the grill and let it rest for about 5 minutes. Transfer chicken tenders to a plate and let them rest for a few minutes. This allows the juices to redistribute and ensures a moist and tender result.
- Garnish – Optionally, garnish with fresh herbs like parsley for added freshness.
- Serve – Serve the grilled chicken tenders as a main dish alongside your favorite side dishes, such as grilled vegetables, salad, or rice.
Recipe Variations
- Marinade Swaps – Try other great flavors, like honey BBQ sauce or chicken dry rub.
- Baked Chicken Tenders – Marinate the chicken with the same marinade and bake it instead of grilling. You can also coat them with breadcrumbs for more crisp.
- Grilled Chicken Wings or Legs – Using the same marinade, enjoy them with your favorite chicken pieces. 😉
- Air-Fryer Tenders: Air fry grilled chicken tenders for a rainy day treat or if you don’t have a grill. Preheat the air fryer to 400℉/205℃. Then put your seasoned chicken tenders in a single layer in the air fryer basket. Then air fry them for about 15 minutes, flipping halfway through.
Tips and Tricks
- Shake off excess spices to avoid clumping.
- Flip the meat halfway for even cooking and don’t overlap so the tenders have equal heat access.
- The chicken’s internal temperature should read 165℉/73℃. Slicing the tenders in half lengthwise for faster cooking. Pink meat means it’s still raw.
- Chicken tenders are not always available. Feel free to sub with chicken breast cut into thin strips. But adjust the cooking time, as chicken breast may take a little longer to cook.
- Don’t step away from the grill; chicken tenders are delicate and cook quickly.
Make-Ahead Instructions
You can marinate the chicken tenders the day before. And they freeze well for 2-3 months. Thaw them overnight in the fridge, then slap them on the grill when ready.
Serving and Storage Instructions
These guys are best hot off the grill. But they go great cool on a grilled Caesar salad.
In the unlikely event you have leftover chicken tenders, refrigerate them in an airtight container for up to 4 days. Or freeze them for up to 3 months.
Reheat chicken tenders in a 350℉ (177℃) oven until hot. You can also reheat them in a microwave or air fryer. Serve them on top of your favorite salad or grilled veggies or with a dipping sauce.
FAQs
The chicken tenders get their name because they’re the most tender part of the chicken. But a good marinade with salt, spices, herbs, and lemon juice will help keep them from drying out. But the best way is to make sure you don’t overcook them. Grill them just until it reaches 165℉ (73℃) in the middle.
It depends on how hot your grill is. Chicken tenders take 6-8 minutes at 375-400℉ (190-205℃). Just flip them over 3-4 minutes into grilling.
Chicken tenders, fingers, or strips come from the most tender part of the chicken breast. Have you noticed the breast has a large piece and a thinner piece that runs along the breastbone? Technically, they’re the pectoralis minor muscles, the smaller breast piece.
An instant-read meat thermometer will register 165℉ (73℃). If you don’t have a thermometer, cut into the middle to make sure the meat isn’t pinkish and the juice runs clear.
What to Serve With Grilled Chicken Tenders
This deliciousness is excellent on its own, but tenders go exceptionally well with grilled potato wedges and coleslaw. A side of homemade Alabama BBQ sauce or honey mustard sauce for dipping is also welcome.
More Tasty Chicken Recipes to Try
- Pellet Grill Chicken Breasts
- Smoked Boneless Chicken Thighs
- Chicken Wing Flats
- Grilled Chicken Caesar Salad
Conclusion
Grilled chicken tenders are the best cut for the healthiest and juiciest meal. They are delightful regardless of age. Try it now and comment on how you enjoy it and with whom. Have fun!
Grilled Chicken Tenders
Ingredients
- 2 pounds chicken tenders (or skinless, boneless chicken breasts cut into ½-inch-thick strips)
- Salt and pepper
- ¼ cup olive oil
- 6 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon oregano, chopped
- 1 tablespoon rosemary, chopped
- 1 tablespoon parsley, chopped
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 375-400°F/190-205℃).
- Combine the olive oil, minced garlic, paprika, salt, black pepper, and lemon juice in a small bowl. Mix well for your marinade.
- Place the chicken tenders in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, coating all pieces evenly. Allow the chicken to marinate for 30 minutes to enhance the flavors. You can also marinate it overnight in the refrigerator for optimal flavor.
- Once the grill is hot, lightly grease the grates to prevent sticking. You can use cooking spray or a brush dipped in oil.
- Remove the chicken tenders from the marinade, shaking off excess marinade and large particles.
- Place the chicken tenders directly on the grill grates. Grill for 3-4 minutes per side or until cooked through. The internal temperature should read 165°F (74°C). Be mindful of the fact that cooking times will vary depending on the thickness of the tenders.
- Remove them from the grill and put them on a plate. Then let your chicken tenders rest for about 5 minutes. That allows the juices to redistribute for moist and tender results.
- Optionally, garnish with fresh herbs like parsley for added freshness.
- Serve the grilled chicken tenders as a main dish alongside your favorite side dishes, such as grilled vegetables, salad, or rice.
Notes
- Shake off excess spices to avoid clumping.
- Flip the meat halfway for even cooking and don’t overlap so the tenders have equal heat access.
- The chicken’s internal temperature should read 165℉/73℃. Slicing the tenders in half lengthwise for faster cooking. Pink meat means it’s still raw.
- Chicken tenders are not always available. Feel free to sub with chicken breast cut into thin strips. But adjust the cooking time, as chicken breast may take a little longer to cook.
- Don’t step away from the grill; chicken tenders are delicate and cook quickly.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
