These grilled chicken tenders are bursting with flavor — a simple blend of herbs and spices that hits the spot every time.
I served them with crispy potato fries and ketchup for lunch today, and my kids cleared their plates. If you want a fast, reliable family meal, these chicken tenders are a winner.
If you often struggle with meal planning, keep chicken tenderloins on hand — they make it easy to prepare a quick, satisfying dinner. On busy days I rely on recipes like this one to save time without sacrificing taste.
These grilled chicken tenders are extremely easy to prepare and perfect when you need a fast, flavorful meal. I shared photos of them on Instagram and received a few requests for the recipe — here it is in full. I’ll share a video soon on my YouTube channel.
For more grilled chicken ideas, try my grilled chicken nuggets or grilled boneless chicken thighs recipes.
So What Are Chicken Tenders?
Chicken tenders are thin strips of meat attached to the underside of chicken breasts — each chicken has two. They have the same texture and flavor as chicken breast and are often called chicken strips or chicken fingers. You can fry them, use them in stir-fries or skewers, or grill them as in this recipe.
Two Ways To Grill Chicken Tenders
There are two easy approaches: you can slice tenders open and flatten them (great for sandwiches), or grill them whole. Either method works well — I often flatten them for buns, but the recipe below shows them grilled as-is.
You can cook these on an outdoor grill or a stovetop grill pan. A good grill pan allows you to make grilled favorites quickly right on the stove. Serve the tenders with fries, plantains and pepper sauce, in sandwiches, or wrapped in tortillas — they’re versatile and family-friendly.
Enjoy this easy grilled chicken tenders recipe — it’s quick, tasty, and perfect for weeknight meals.
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The Best Grilled Chicken Tenders
10 mins
20 mins
20 mins (or overnight)
50 mins
6 servings
Ingredients
- 1 1/2 pounds chicken tenderloins (about 10 tenderloins)
- 3 tablespoons olive oil, divided
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon ground white or black pepper
- 1/2 teaspoon salt
- 1 chicken seasoning cube (4g)
Instructions
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Place the chicken in a Ziploc bag. Add 2 tablespoons of the olive oil and all the seasonings. Seal the bag and gently massage to coat the tenders evenly. Refrigerate to marinate for at least 20 minutes or overnight for deeper flavor.
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Heat a grill pan over high heat and brush with the remaining 1 tablespoon of oil. When the pan is hot and just starting to smoke, place about 4–6 pieces of chicken in the pan without crowding. Cook for 4–5 minutes on the first side, then flip and cook another 4–5 minutes until cooked through. Repeat with the remaining chicken.
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Serve the tenders warm with your favorite sides — fries, plantains and pepper sauce, sandwich buns, or tortilla wraps all work well.
Notes
1. For fresher flavor, substitute fresh herbs and aromatics: use 3 teaspoons each of chopped parsley and basil, 2 teaspoons minced garlic, 3 teaspoons grated ginger, and 3 teaspoons finely chopped onion. Combine with the oil and blend to make a fresh marinade.
2. These tenders can also be cooked on an outdoor grill; cook about 4 minutes per side over direct heat until done.
Nutrition
Additional Info
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