Grilled Chicken Tenders
These Grilled Chicken Tenders have a lemon, olive oil, garlic and smoked paprika marinade that coats the chicken in flavor. The tenders cook in less than 20 minutes once the grill is hot. The outside gets browned in spots, and the chicken has enough flavor to use in a wrap, a salad or simply serve as an appetizer or snack with your favorite dipping sauce on the side.
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The smoked paprika gives these marinated grilled chicken tenders their warm color and light smoky flavor, while garlic and onion makes them even more delicious. This grilled chicken tenders recipe is simple in the right way – juicy grilled chicken with enough seasoning to taste good hot or cold.
For more chicken recipes, try Hot Cheeto Chicken Tenders if you want a crunchy baked tender. Honey Garlic Chicken Breasts have a sweeter sauce, while Air Fryer Greek Chicken Kabobs are another simple chicken option with bright seasoning. Lemon Pepper Chicken Wings are a good pick if you want more citrus and spice.
Why You’ll Love It
- Fast cooking time: Chicken tenders are thinner than whole chicken breasts, so they cook quickly on the grill.
- Simple seasonings: Garlic powder, onion powder, smoked paprika and Italian seasoning give the chicken a savory coating. No fresh garlic pieces means less chance of burnt bits on the grill.
- Good grill color: Smoked paprika helps the chicken take on an appetizing reddish color. It also adds a mild smoky note that’s always good with grilled chicken.
- Easy to use later: The cooked tenders can be sliced for salads, wraps or rice bowls.
- Works with any dipping sauce: The seasoning is mild enough for ranch, honey mustard, BBQ sauce or a creamy dipping sauce.
Grilled Marinated Chicken Tenders Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Chicken breast strips: Cut boneless chicken breasts into strips if you don’t have tenders. Try to cut them similar in thickness for even cooking.
- Fresh lime juice: Swap lemon juice for lime juice if that’s what you have. Use the same amount.
- Cajun seasoning: Use Cajun seasoning for a bolder flavor. I recommend that you check the salt level first because many blends already include salt. If so, reduce or omit the added salt in the recipe.
- BBQ seasoning: Use a mild BBQ rub for a sweeter, smokier coating. This variation would pair well with a red dipping sauce.
- Extra heat: Add cayenne pepper or chili powder if you want spicier chicken.
- Use an indoor electric grill: Preheat according to the manufacturer’s directions and lightly grease the plates if needed. Add the chicken tenders in a single layer and cook until they reach 165°F, checking early because dual-contact grills cook both sides at once.
Grilled Chicken Tenders
Ingredients
- 1 ½ pounds chicken tenders
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil as needed for greasing
- 1 teaspoon dried Italian seasoning optional
- Chopped fresh parsley to garnish, optional
Instructions
- Add the lemon juice, olive oil, onion powder, garlic powder, salt, black pepper, smoked paprika and Italian seasoning to a bowl or Ziploc bag.
- Add the chicken and toss until well coated.
- Marinate for at least 10 minutes or up to 2 hours in the refrigerator.
- Preheat your grill to medium-high and grease the grates lightly.
- Place the marinated tenders on the grill and cook for 4 to 6 minutes on each side, depending how thick they are, until they’re 165°F in the center.
- Remove from the grill, let them rest for several minutes then serve with your preferred dipping sauce if liked.
Notes
- Use even pieces: Choose chicken tenders close in size when possible so they finish at the same time.
- Discard used marinade: Throw away any marinade that touched raw chicken unless it has been boiled first.
- Rest the chicken briefly: Let the tenders sit for a few minutes before serving. This helps the juices settle back into the meat.
Nutrition Information
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Kim’s Top Tips
- Check the thickest piece: Use a meat thermometer and check the largest tender first. Chicken is done when it reaches 165°F.
- Oil the grill grates: Brush the grates with oil before adding the chicken. This helps prevent sticking and keeps the coating from tearing off.
- Leave space between pieces: Give the tenders room on the grill so the edges can brown. Crowding traps steam around the chicken.
- Move smaller pieces early: Some tenders are much thinner than others. Take smaller pieces off the grill as soon as they reach 165°F.
How to Store
- Storage: Store leftover grilled chicken tenders in an airtight container in the refrigerator for up to 3 days. Let the chicken cool first and refrigerate within 2 hours.
- Refrigerator: Keep the tenders whole if you plan to use them later for wraps or salads. Slice them after chilling if you need quicker lunch prep.
- Freezing: Freeze cooked chicken tenders in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator.
- Reheating: Reheat the chicken gently in a covered skillet with a splash of broth or water. Thin chicken can dry out fast over high heat.
Serving Suggestions
Serve these grilled marinated chicken tenders with Cilantro Lime Rice or Caprese Pasta Salad for a simple meal. If you want a dipping sauce, this Copycat Chick-fil-A Sauce would be perfect. Spicy Sriracha Aioli and Homemade Marinara are more dipping options, or you could whip up all three and serve the tenders with a dip trio!
Grilled Chicken Tenders FAQs
They can marinate for at least 10 minutes or up to 2 hours in the refrigerator. Don’t leave them in the lemon marinade longer than that because the texture can get mushy.
Yes, a grill pan can be used. Heat it well first and cook the tenders in batches so the pan doesn’t get crowded.
They were likely cooked too long. Chicken tenders are small, so they can go from juicy to dry quickly after they pass 165°F.
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