My grilled chicken tenders come out juicy and flavorful every time — and are incredibly easy to make! I combine pantry ingredients like olive oil, honey, and dried herbs to create a simple and flavorful marinade, then all that’s left to do is grill to perfection.
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My Easy Recipe for Grilled Chicken Strips
Chicken is on the menu at least a couple of times a week, and I always have a few packs in the freezer — including plenty of tenders. I make my grilled chicken tenders fairly often, so I thought it was about time to write out the recipe and share it!
It’s actually one of my family’s all-time favorites, and whenever I start gathering the ingredients for it, both my husband Ben and kids get excited. My son Connor referred to as “tendies” before he knew how to say tenders and that name just stuck in my house.
Now, when it comes to cooking chicken tenders, I am no stranger to all of the other options. I love making them in my air fryer and in the oven (recipes for both in a sec), but there’s something about the ease of simply popping open my grill, greasing it, and grilling the chicken tenders for just a few minutes.
And for more chicken tender recipes, don’t miss my air fryer chicken tenders, frozen chicken tenders in the air fryer, reheating chicken tenders in the air fryer, and baked chicken tenders too.
Grilled Chicken Tenderloins Ingredients
- Chicken tenders – These are lean, quick to cook, and typically come in a similar size, making them ideal for grilling! Chicken breasts sliced into strips are the best substitute.
- Lemon juice – Preferably freshly squeezed lemon juice!! It adds a nice citrus flavor to the marinade and tenderizes the chicken.
- Olive oil – The healthy fat needed to keep the chicken moist as it grills. It also prevents it from sticking! I’ve also used avocado oil or just regular vegetable oil instead.
- Honey – For a touch of sweetness that balances out the lemon juice.
- Garlic – I also prefer fresh garlic here! It boasts a much sharper flavor than garlic powder, though that can also be used in a pinch (opt for ¼ teaspoon if using dried).
- Dried thyme – I love the way this pairs with the lemon and garlic! It also holds up well in the marinade.
- Red pepper flakes – Optional, but I love spicy food, and so do my husband and kids. I always add it!
- Salt and pepper – To balance out and enhance the other ingredients.
How to Make Chicken Tenders on the Grill
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the lemon juice, olive oil, honey, garlic, thyme, salt, pepper, and red pepper flakes (if using) to a large measuring cup and whisk until everything is combined and the honey has dissolved. Set it aside.
STEP TWO: Use some paper towels to pat dry the chicken, then place it in a large glass dish or Ziploc bag. Pour the marinade evenly over the tenders and refrigerate them for 2 ½ hours or overnight.
STEP THREE: When ready, remove the chicken from the marinade, shake off any excess liquid, and set it aside. Strain the remaining marinade through a fine-mesh strainer (discard any accumulated bits) and save to baste the chicken.
STEP FOUR: Heat the gas grill to medium-high and grease the grates, then arrange the chicken diagonally on the grill so it doesn’t fall through while cooking. Baste with the remaining marinade as it cooks.
STEP FIVE: When the chicken starts to turn white along the edges, flip and continue to baste and grill. Remove it from the heat when the internal temperature reaches at least 165 degrees F. The total cooking time should be around 8 minutes.
Tips for the Best Grilled Chicken Tenders Recipe
- Whisk the marinade until the honey dissolves. I find that if any pockets of it remain, it ends up burning the chicken!
- Don’t overcook the chicken. I recommend an instant-read thermometer and pulling the chicken off the grill as soon as the temperature reaches 165 degrees F. Smaller tenderloins will cook faster than larger ones.
- Place the tenderloins diagonally on the grill so they don’t fall through when cooking. I’ve found it can be so easy for it to fall through when flipping if they’re not.
- Letting the tenders rest for at least 5 minutes before slicing into them gives me the most tender, juicy results every time! Patience is key.
- Keep the grill lid open to prevent overcooking. One of my favorite things about this recipe is how quickly it comes together! No need to trap any heat with the lid.
Grilled Chicken Tenders Variations and Substitutions
- Pan fry these using a grill plate on the stove on medium high heat with the same cooking time.
- Make oven-baked chicken tenders instead. No grill, no problem! Simply prep the tenders as instructed, but arrange them on a foil-lined baking sheet. Bake at 425°F for 10-15 minutes, flipping halfway through.
- Or, try them in the air fryer! Preheat to 400 degrees F, lightly grease the basket, and air fry in a single layer for 8-10 minutes until cooked through.
- I already mentioned how much I love spicy food! I often swap out the lemon juice for lime and add chili powder, smoked paprika, and cumin to the marinade with the red pepper flakes. It’s like a spicy, Southwest version!
- My kids can’t get enough of honey mustard lately, so sometimes I use Dijon mustard and onion powder instead of the garlic and thyme. Then, to make it even more honey forward, I use 1 ½ tablespoons instead of just 1.
What to Serve with Grilled Chicken Strips
These tenders are incredibly versatile — it’s one of the main reasons I love them so much. Some of my classic go-tos include loaded tater tots, Velveeta mac and cheese, and Cajun corn on the cob. At this point, it’s become the comfort food meal in my house!
Grilled Chicken Tenders FAQs
Do my chicken tenders need to be covered when grilling?
Nope! I like to grill chicken tenders uncovered over medium-high heat to get those classic grate marks and an ever-so-slightly charred exterior. Just make sure to flip them halfway through and baste as needed to keep them nice and juicy.
How long to grill chicken tenders
It depends on the heat of the grill and how thick the tenders are, but it usually takes about 3-4 minutes per side. There are so many variables that come into play, which is why I rely on my instant-read thermometer to check for doneness instead of the clock!
How do I know when my grilled chicken tenders are done?
The best way to determine if the tenders are done is to check that the internal temperature has reached at least 165 degrees F. The meat should also be opaque all the way through and have clear juices.
How should I store leftover grilled chicken tenderloins?
Store leftover grilled tenders in an airtight container in the refrigerator for up to 4 days. I also like to freeze them for longer-term meal prep. They keep well in a freezer-safe container for up to 2 months.
How should I reheat leftover chicken tenders?
To keep them as juicy as possible, I reheat tenders in a covered skillet over low heat with a splash of chicken broth. They’ll also do well in the oven at 350 degrees F for 10 minutes, or in the air fryer at 350 degrees F for 4-5 minutes.
More Grilled Recipes
Easy Grilled Chicken Tenders
Equipment
- Grill
- Grill Plate if cooking on the stove
Ingredients
- ¼ cup lemon juice freshly squeezed
- ¼ cup olive oil
- 1 tablespoon honey
- 1 garlic clove minced
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes optional
- 1 ½ pounds chicken tenders
Instructions
- Add the lemon juice, olive oil, honey, garlic, thyme, salt, pepper, and red pepper flakes (if using) to a large measuring cup and whisk until everything is combined and the honey has dissolved. Set it aside.
- Use some paper towels to pat dry the chicken then place it in a large glass dish or Ziploc bag. Pour the marinade evenly over the tenders and refrigerate them for 2 ½ hours or overnight.
- When ready, remove the chicken from the marinade and set it aside. Strain the remaining marinade through a fine-mesh strainer (discard any accumulated bits) and save to baste the chicken.
- Heat the gas grill to medium-high, grease the grates, then add the chicken. Baste it with the remaining marinade while it cooks.
- When the chicken starts to turn white along the edges, flip and continue to baste and grill. Remove it from the heat when the internal temperature reaches at least 165 degrees F, after about 8 minutes of cook time.
Notes
- Whisk the marinade until the honey dissolves. If any pockets of it remain, it ends up burning the chicken!
- Don’t overcook the chicken. Use an instant-read thermometer and pull the chicken off the grill as soon as the temperature reaches 165 degrees F. Smaller tenderloins will cook faster than larger ones.
- Let the tenders rest for at least 5 minutes before slicing into them.
- Keep the grill lid open to prevent overcooking. They cook so fast that closing the grill will overcook them.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- Reheat them in a covered skillet over low heat with a splash of chicken broth, in the oven at 350 degrees F for 10 minutes, or in the air fryer at 350 degrees F for 4-5 minutes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
