Sweet and Spicy Grilled Chicken Tenders

These grilled chicken tenders are coated in a flavorful mixture of olive oil, honey, and hot sauce. They're ready in less than 20 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Calories 200kcal

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

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.

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.
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, and up to 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.