These grilled chicken tenders are coated in a flavorful mixture of olive oil, honey, and hot sauce. Ready in less than 20 minutes, this ultra-quick recipe is perfect for a weeknight dinner.
I cook chicken often. It's accessible and affordable, and my kids like it. These grilled chicken tenders are part of my weekly dinner rotation because they are delicious and easy to make. The sweet-and-spicy marinade is wonderful, and even the leftovers are good!
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
For the marinade, you'll need extra-virgin olive oil (which is suitable for grilling over medium-high heat), honey, hot pepper sauce, and kosher salt.
You will also need about one pound of raw chicken tenders (chicken breast tenderloins). Depending on their size, their number could range from eight to twelve.
Variations
- Use melted ghee instead of olive oil. It's delicious!
- Add spices. My favorite additions are a generous pinch of garlic powder, paprika, and cumin.
- Replace the honey with maple syrup.
- If you like your food truly spicy, add ½ teaspoon of chili powder or a pinch of cayenne pepper.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to preheat your grill to medium-high. In a small bowl, whisk together the olive oil, honey, hot sauce, and kosher salt. Brush the mixture all over the chicken pieces.
Grill the chicken until cooked through, about 3 minutes per side, or a total of 4 minutes on a dual-contact grill.
Serve immediately.
Expert Tip
While you certainly want the chicken to be cooked through, you also want to avoid drying it out. So keep a close eye on it and check the internal temperature. As soon as it reaches 165°F, remove the chicken from the grill.
Recipe FAQs
If you have time, you can marinate the chicken tenders for an hour in the fridge before grilling them. Marinating them will enhance their flavor.
But you don't have to! I usually simply brush the marinade over the chicken pieces and grill. The chicken comes out perfectly juicy and flavorful.
When I choose to marinate the chicken, I coat it as usual in the marinade, place it in a resealable bag, add any remaining marinade, and seal the bag. I place it on a plate and refrigerate until I'm ready to grill, and up to six hours.
The photo below shows the chicken tenders marinating.
This would depend on the grill you use. In my dual-contact electric grill, I grill the chicken pieces for a total of 4 minutes. In a grill pan or a gas grill, you will need to grill them for about 3 minutes on each side over medium-high heat.
Either way, to make sure they're ready, check their internal temperature. It should reach 165°F.
Grill it for the shortest time possible. As soon as it's cooked through (its internal temperature should read 165°F), remove it from the grill.
Serving Suggestions
These chicken tenders go well with so many side dishes. They are truly versatile! I like to serve them with a salad for the ultimate easy meal. A few of my favorite salads to serve with them are homemade coleslaw, creamy cucumber salad, broccoli salad, and cherry tomato salad (as shown in the photos on this page).
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. I don't like to reheat them because it dries them out, so I shred them and use them in chicken Cobb salad or lettuce sandwich.
If you decide to reheat them, do so gently in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.
More Chicken Tender Recipes
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Recipe Card
Easy Grilled Chicken Tenders
Video
Ingredients
Marinade:
- 2 tablespoons olive oil - or avocado oil
- 1 tablespoon honey
- 1 tablespoon hot pepper sauce - such as Frank's
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
Chicken:
- 1 pound raw chicken tenders - 8-12 pieces, depending on their size
Instructions
- Preheat the grill to medium-high.
- In a small bowl, whisk together the olive oil, honey, hot sauce, and kosher salt.
- Brush the mixture on both sides of the chicken pieces.
- Grill the tenders until cooked through, about 3 minutes per side. Their internal temperature should reach 165ºF. Serve immediately.
Notes
- If using a dual-contact grill, the cooking time will be shorter. I made these in my dual-contact electric grill, and they came out juicy and perfect after a total of 4 minutes.
- While you want the chicken to be cooked through, you also want to avoid drying it out. So keep a close eye on it and check the internal temperature. As soon as it reaches 165°F, remove the chicken from the grill.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. I don't like to reheat them because it dries them out, so I shred them and use them in a salad. If you decide to reheat them, do so gently in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Debbie says
Delicious, and very quick and easy to prepare.
Vered DeLeeuw says
Wonderful! So glad you liked it, Debbie.
Patricia D. Landstrom says
Can I bake or possibly broil these, I do not have a grill
Vered DeLeeuw says
Hi Patricia,
Yes. You can bake them uncovered in a 450°F oven for about 20 minutes. Their internal temperature should reach 165°F. There's no need to flip them midway.
Christine says
Can I substitute chicken breast for the tenders? I can't readily buy tenders in my neighbourhood.
Vered DeLeeuw says
Hi Christine,
Yes, you can. You will need to butterfly the chicken breasts - cut them in half horizontally to make them thinner and more even.
Christine says
Thank you Vered, it worked out perfectly.
Vered DeLeeuw says
Wonderful! Thank you for letting me know, Christine.
Kathryn says
I haven't made this yet but it looks fabulous! How about some recipes using summer squash such as zucchini and patty pan?
Love this blog!
Vered DeLeeuw says
Hi Kathryn,
Here are a few of my favorite summer squash recipes:
https://healthyrecipesblogs.com/roasted-zucchini/
https://healthyrecipesblogs.com/zucchini-noodles/
https://healthyrecipesblogs.com/roasted-yellow-squash/
https://healthyrecipesblogs.com/yellow-squash-fritters/
Yael says
Amazing and so quick! Perfect for weeknight dinners.
*Please note I am Vered's daughter, but this is my honest opinion!*
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Yael! xoxo
Susan says
These are delicious! I made some reg and some with mustard replacing the hot sauce for my non spice eaters and we all loved them. Simple and yummy. Definitely making this recipe often.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Susan! Thank you for sharing your delicious tweak.