8 Minute Grilled Chicken Tenders

Love grilling chicken? Try my grilled chicken drumsticks, grilled chicken wings, and grilled boneless chicken thighs next. If you thought you’d outgrown chicken tenders, let my recipe convince you otherwise. For starters, the flavor is far superior to the family diner tenders of our youth. They’re simply seasoned, then grilled until the exterior is lightly charred and crisp while the center remains juicy and succulent. It’s one of my family’s favorite way to enjoy chicken and one that I hope you’ll add to your dinner rotation too!

Why I love this recipe

They’re actually healthy. These chicken tenders are grilled with minimal oil, so you get all the protein with almost no added fat. Flexible and budget-friendly. Tenders are a cheap cut of meat, yet with a handful of household seasonings, the results are quite impressive. Versatile. Serve them as the main course or appetizer, or chop them up to use in salads, pasta, or wraps. Perfect for meal prepping. Make a double-batch of these tenders and keep the leftovers on deck for a week’s worth of lunches. It’s been my go-to for years.

Ingredients needed

Chicken. Look for boneless skinless chicken tenderloins. If you can’t find them, use chicken breasts sliced into the size of tenders. Oil. Olive oil is best as it has the most flavor and nutritional value, but any cooking oil will work. Garlic. Fresh and minced is preferred for added flavor. Lemon juice and zest. For acidity. Salt and black pepper. To taste. Italian seasonings. For flavor. You can also use a mix of oregano, thyme, and rosemary. Smoked paprika. For added smoky and slightly sweet flavor. This can be swapped for regular paprika if needed. Parsley and lemon wedges. Garnish.

How to grill chicken tenders

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “This is my favorite way to cook chicken tenders. So juicy and flavorful.” – Elaine Step 3- Grill. Add the chicken tenders to the grill and cook for 3-4 minutes on each side.

Arman’s recipe tips

The best way to tell if the chicken is cooked is to use a meat thermometer and check the internal temperature reaches 165F. Don’t overlap the tenders. So they get equal access to the heat. Shake off the excess spices before grilling. To avoid burning the spices. Leave the tenders on the grill. If they feel a bit stuck when you go to flip them, it’s because they’re not ready yet. I try to leave them undisturbed until they naturally loosen from the grill. Serve them with dipping sauce. Honey mustard, ketchup, BBQ sauce, or spicy mayo are all perfect dipping sauces for serving alongside your grilled chicken tenders.

Storage instructions

To store: Store leftover tenders in an airtight container in the fridge for up to one week. Yes! If you’d prefer to bake your chicken as opposed to grilling, then you certainly can. They are almost identical to my baked chicken tenderloins. Start by coating the chicken with spices, then transfer it to a baking sheet lined with parchment paper. Bake the chicken at 177C/350F for 25-30 minutes or until the internal temperature reaches 74C/165F. Marinade the chicken. Soak the tenders in my 4-ingredient chicken marinade and skip the spice blend. Swap the seasonings. Try lemon pepper, taco seasoning, or any spice blend you have on hand. Serve the tenders over rice (like my chicken over rice), in air fryer quesadillas, tacos, or salad wraps. To freeze: Let the tenders cool completely, then freeze them in freezer-safe containers for up to six months. Reheating: Reheat in the oven at 180C/350F for 10-12 minutes, or air fry them at 350F for 5-6 minutes.