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–+ servings
Chicken tenders garnished with parsley on a large dinner plate with a dipping sauce in a small bowl.

Easy Grilled Chicken Tenders

Samantha Erb
My grilled chicken tenders are marinated in a zesty lemon-herb blend, then grilled to juicy perfection. A quick, flavorful dinner option!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
Marinating Time 2 hours 30 minutes
Total Time 2 hours 48 minutes
Course Dinner Recipes
Cuisine American
Servings 6
Calories 223 kcal

Equipment

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

Calories: 223kcalCarbohydrates: 4gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 73mgSodium: 327mgPotassium: 437mgFiber: 0.1gSugar: 3gVitamin A: 63IUVitamin C: 6mgCalcium: 10mgIron: 1mg

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.

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