These grilled chicken tenders are coated in a flavorful blend of olive oil, honey, and hot sauce. This quick 20-minute recipe is perfect for a weeknight dinner.
These grilled chicken tenders are part of my weekly dinner rotation because they are not just delicious but also truly easy to make. The sweet-and-spicy marinade is incredible, and it's not too spicy for the kids, but you can use less of the hot sauce if you'd like. If you like chicken tenders, check out these recipes for almond flour chicken tenders, pork rind chicken tenders, and Parmesan chicken tenders.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
For the marinade, you'll need olive oil, honey, hot pepper sauce, and kosher salt. You can substitute avocado oil or melted ghee for the olive oil and maple syrup for the honey.
You will also need about one pound of raw chicken tenders (chicken breast tenderloins). Depending on their size, your package may include eight to twelve pieces.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Preheat your grill to medium-high. Whisk together the olive oil, honey, hot sauce, and kosher salt. Brush the mixture all over the chicken tenderloins.
Grill the chicken until cooked through, about 3 minutes per side, or 4 minutes total on a dual-contact grill. Remove it as soon as it reaches an internal temperature of 165°F to prevent it from drying out.
Serve immediately.
These are delicious! I made some regular 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.
Susan
Read more comments
These are delicious! I made some regular 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.Recipe Tip: Marinating the Chicken
I usually brush the marinade over the chicken and grill it immediately. It comes out perfectly juicy and flavorful. However, marinating the chicken will enhance its flavor.
To do it, coat the chicken in the marinade, place it in a resealable bag, pour in any remaining marinade, and seal the bag. Place it on a plate and refrigerate until ready to grill, up to six hours, as shown in the image below.
Recipe FAQs
Because the glaze contains honey, keep the grill at medium-high rather than very high heat. If the tenders are browning too quickly, lower the heat and cook them a little longer until they reach 165°F in the thickest part.
Yes. Bake them uncovered in a preheated 450°F oven for about 20 minutes. Their internal temperature should reach 165°F. There's no need to flip them midway.
Yes. If you can't find tenderloins, use a pound of boneless, skinless chicken breasts. Butterfly the chicken breasts before cutting them into tenders, as shown in the photo below - cut them in half horizontally to make them thinner and more even.
Yes. When I double it, I use an outdoor gas grill or a double-burner stovetop grill pan, as shown below. You will likely need to work in two batches even with a larger pan, as it's important not to crowd the chicken pieces while grilling. 
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 creamy cucumber salad, broccoli salad, and spinach salad. The two photos below show them served with coleslaw and with tomato salad.
If you have space on your grill, you can also serve them with grilled vegetables, such as grilled portobello mushrooms, grilled eggplant, or grilled zucchini (as shown in the image below).
Storing and Using the 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 and use them in chicken Cobb salad or a lettuce sandwich.
Alternatively, I make the simple lunch shown below of leftover tenders, tomatoes, pickles, and mustard.
If you decide to reheat them, do so gently in the microwave, covered, at 50% power. You can also freeze the cooled leftovers for up to three months.
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
- In a small bowl, whisk together the oil, honey, hot sauce, and salt.2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon hot pepper sauce, 1 teaspoon Diamond Crystal kosher salt
- Blot the chicken pieces dry with paper towels and brush the mixture on both sides.1 pound raw chicken tenders
- Preheat an outdoor gas grill, a stovetop grill pan, or an electric dual-contact grill to medium-high and lightly grease it.
- Grill the tenders until cooked through, about 3 minutes per side (see notes below). Their internal temperature in the thickest part should reach 165ºF.
- Serve immediately.
Notes
- I love the marinade's flavor combination, but please feel free to adjust to taste.
- 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 in 4 minutes total.
- As always, adjust to your grill. Lower the heat if needed and cook for a bit longer to ensure they cook through without burning. The location on a double-burner or outdoor gas grill also matters. Not all of them will be ready at the same time.
- Avoid overcrowding the chicken pieces on the grill. Work in two batches if needed, especially if doubling the recipe.
- 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.
- Baking instructions: You can bake the tenderloins uncovered in a preheated 450°F oven for about 20 minutes. Their internal temperature should reach 165°F. There's no need to flip them midway.
- Marinating the chicken: I usually brush the marinade over the chicken and grill immediately. It comes out perfectly juicy and flavorful. However, marinating the chicken will enhance its flavor. To do it, coat the chicken in the marinade, place it in a resealable bag, pour in any remaining marinade, and seal the bag. Place it on a plate and refrigerate until ready to grill, but no longer than six hours.
- Storage: 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 cooled 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 products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Vik says
tried this recipe and it was delicious and so easy to make. used butterflied chicken breasts and maple syrup
Thank you for this one
Vered DeLeeuw says
You're very welcome, Vik! I'm so glad you enjoyed this recipe.
Leslie Gillenson says
These chicken tenders were delicious
So easy and quick to make after a workday ..A great source of protein too!
Vered DeLeeuw says
Thank you so much, Leslie! ❤️
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/
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.