Easy Grilled Chicken Tenders

Grilled chicken tenders are served on a black plate garnished with cilantro.

These juicy grilled chicken tenders are coated in a sweet and spicy glaze. This weeknight favorite is ready in just 20 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Calories 200kcal

Author Vered DeLeeuw

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.

Video

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