Grilled Chicken Tenders

Chicken tenders still on the grill, but ready to enjoy.

Enjoy flavor, satisfaction, and easy weeknight grilling goodness. The incredible marinade delivers a super-easy entree, whether grilling, air frying, or taking advantage of a grill pan on the stovetop. Add a savory dipping sauce and have fun.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 10

Marinating Time 30

Total Time 45

Servings

Calories 282kcal

Author Imma

Ingredients

¼ cup (50g) olive oil
6 cloves garlic, minced
2 tablespoons (30ml) lemon juice (about 1 lemon)
1 tablespoon (3g) minced fresh thyme, (or 1 teaspoon dried)
1 tablespoon (3g) minced fresh oregano (or 1 teaspoon dried)
1 tablespoon (2g) minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon (4g) minced fresh parsley (or 1 teaspoon dried)
½ teaspoon (1-2g) ground cumin
1 teaspoon (1-2g) red pepper flakes (optional)
2 pounds (900g) chicken tenders (see notes)
salt and black pepper to taste (¾-1 teaspoon per pound of salt is standard)

Instructions

Preheat the grill to medium-high: 375-400°F (190-205℃).
Combine the olive oil, minced garlic, paprika, lemon juice, thyme, oregano, rosemary, parsley, cumin, and red pepper flakes in a small bowl. Mix well and set aside.
Season the chicken with salt and pepper, then put it in a shallow dish or resealable plastic bag. Pour the marinade over the tenders, and stir to coat evenly. Marinate it for 30 minutes if you have time. Otherwise, take it straight to the grill.
Lightly grease the grates to prevent sticking with cooking spray or paper towels dipped in vegetable oil.
Remove the tenders from the marinade, and shake off the excess marinade. If you'd like to use the marinade for a sauce, simmer it in a saucepan to kill the bacteria from the raw chicken.
Place the chicken tenders directly on the grill, and cook them for 3-4 minutes per side or until the internal temperature reaches 165°F (75°C). Cooking times will vary depending on the meat's thickness.
Remove them from the grill, put them on a plate, and let them rest for about 5 minutes so the juices have time to reabsorb into the meat for juicier results.
Garnish with fresh chopped parsley if desired, and enjoy.

Notes

Marinate it overnight in the refrigerator if you want.
Flip the chicken midway through for even cooking, and arrange them in a single layer without touching for equal heat access.
The chicken's internal temperature should read 165℉ (75℃). Pink juices and meat mean it's still raw.
Don't step away from the grill, as chicken tenders are delicate and cook quickly.
Please remember that the nutritional information is approximate and can vary greatly based on the products used in the recipe.

Nutrition