Grilled Chicken Tenders – Grilled chicken tenders marinated in lemon, garlic, herbs, and olive oil before being grilled to golden brown perfection. The best simple main meal for summer!
Chicken tenders are economical, fast to prepare, and ideal for grilling. Add a simple marinade to the mix, and you’ve got tender and tasty chicken that’s terrific on its own or with a salad or pasta meal. In this house, we eat a LOT of chicken tenders. I prefer them to chicken breasts since they cook much faster. Tenders of chicken are also excellent for soaking up a delicious marinade. Every week throughout the summer, I cook grilled chicken tenders because we can’t get enough of them!
If you usually grill full chicken breasts or have finicky eaters in the house, try grilled chicken tenders today.
Chicken tenders cook quickly. Whereas a chicken breast might take up to 12 minutes to grill, chicken tenders cook in around 6 minutes.
Marinade time is reduced. Because the chicken is sliced smaller, the marinade can penetrate it faster. Prepare the tenders first, and they’ll be ready to cook by the time the grill is hot.
Restaurant Laughter. I get a lot of joy from making a recipe that I would ordinarily only obtain at a restaurant at home. Homemade chicken tenders are no different.
Kid Tested. If you’ve ever glanced at a restaurant’s kids’ menu, you’ll notice that chicken tenders are widely accepted by children.
Healthy. Unlike fast food chicken tenders, homemade chicken tenders are lean and healthy. You may, for example, produce crispy Air Fryer Chicken Tenders with almost little oil and fat that nevertheless taste deep-fried thanks to the air fryer!
If you prefer chicken dishes, you’ll adore these Oven Baked Chicken Breasts, or this Tuscan Chicken Mac and Cheese Recipe both of which are quite simple to prepare.
If you like, you may prepare this dish with chicken strips. But keep in mind that chicken tenders, often known as “chicken fingers,” are more soft and moist than strips.
In the grocery, you may buy them fresh or frozen. If you’re using frozen tenders, make sure they’re thoroughly thawed before you begin cooking. Cooking chicken at room temperature helps to keep it from drying out on the grill.
You may use your favorite chicken marinade recipe or this tasty homemade poultry spice. However, I normally use olive oil, lemon juice, dried herbs, salt, and pepper.
- Combine all of the marinade ingredients in a Ziplock bag and soak the chicken tenders in it. Seal and shake the container to thoroughly mix the marinade ingredients and coat the chicken tenders.
- Refrigerate the Ziplock bag with the chicken for at least 30 minutes and up to 8 hours. This helps the tenders to absorb the tasty marinate’s moisture.
- Preheat your grill or grill pan to medium high heat before grilling the chicken tenders. Then, set the marinated chicken tenders on the grill for 3-4 minutes per side. Alternatively, heat until the chicken is golden brown and cooked through.
- Allow for a few minutes of resting time before serving the chicken.
If you don’t have an outside grill or prefer not to use one, you may cook this meal on a grill pan over the stove.
During the colder months, I cook this dish on a grill pan, which works perfectly!
Grilling these chicken tenders might take up to 10 minutes, depending on how hot your grill is. Personally, I like to cook the chicken for around 3 minutes on each side, so it takes me between 6 and 7 minutes. However, this amount might vary, and if you slice into a tender and determine it’s still too pink, trust your instincts and cook it longer.
Internal temperature testing is the most reliable technique to determine whether your chicken is done. Before you remove it from the grill, it should have reached an internal temperature of 165 degrees Fahrenheit. A meat thermometer is the best method to tell if the tenders have achieved that temperature.
Refrigerate leftover grilled chicken tenders in an airtight container for up to 3 days. To reheat, sauté them over low heat in a skillet on the stovetop until warmed through, or warm them in the oven (at around 350 degrees F).
Sure! You may keep leftover chicken in an airtight container in the freezer for up to 2-3 months. However, before reheating and eating, allow it to defrost in the fridge overnight.
There! In my honest opinion, you are now a chicken tenders specialist!
Even pros, though, might benefit from a few pointers now and again. So here are a few examples of mine:
- Allow the Tenders to Soak in the Marinade: Allow the chicken to absorb the flavors. Overnight is much better than two hours. However, don’t soak it for more than an overnight since the acid in the pickle juice may change the texture of the meat.
- Don’t Crowd the Grates: You want to allow the chicken enough space to cook thoroughly and evenly. Tenders placed too near to one another may interfere with this.
- Preheat the grill: If the grill isn’t really hot when you place the chicken on it, it will take longer to cook. A fully-heated grill will also provide excellent char marks on the tenders.
- If It’s Cold Outside: I have chicken tender cravings even in the dead of winter! While I can’t fire up the grill, I can fry the tenders in a pan with olive oil on the stovetop. It’s not quite the same as grilling them, but the results are still great.
Grilled chicken tenders marinated in lemon, garlic, herbs, and olive oil before being grilled to golden brown perfection. The best simple main meal for summer!
1 pound tenders chicken breast
1/8 cup olive oil
3 tsp. lemon juice
1 1/2 tsp. Italian seasoning
1 1/2 minced garlic clove
1 tsp of salt
1/2 tsp. pepper
2 tbsp parsley, chopped
serving lemon wedges
Place the chicken in a large mixing bowl or freezer bag. Combine the olive oil, lemon juice, Italian seasoning, garlic, salt, and pepper in a mixing bowl.
Stir to evenly coat the chicken. Marinate for a minimum of 20 minutes and up to 8 hours.
Preheat a grill or grill pan to medium-high.
Place the chicken on the grill in a single layer.
Cook for 3-4 minutes on each side, or until well done.
Take the chicken off the grill. If preferred, garnish with parsley and serve with lemon wedges.
TO STORE: Refrigerate leftover tenders for up to 4 days.
REHEATING: Reheat the chicken in the oven at 350°F until hot. Tenders can also be reheated in the microwave.
TO FREEZE: Freeze chicken tenders in a freezer-safe storage container for up to 3 months. Thaw in the refrigerator overnight before reheating.