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Juicy grilled chicken tenders on a white plate with lemon slices and dipping sauce

Grilled Chicken Tenders

Juicy grilled chicken tenders marinated in a bright lemon, honey, and herb blend. Ready in under an hour with simple pantry ingredients and perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 30 minutes
Total Time 53 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 249
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken tenders tendons removed
  • 2 lemons, juiced fresh-squeezed
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp ground paprika smoked paprika recommended
  • 0.25 tsp ground black pepper
  • 0.25 tsp dried thyme

Equipment

  • Outdoor grill or grill pan
  • Medium mixing bowl
  • Whisk
  • Instant read meat thermometer
  • Tongs

Method
 

  1. Whisk together the lemon juice, honey, olive oil, kosher salt, onion powder, garlic powder, paprika, black pepper, and dried thyme in a medium bowl until fully combined.
  2. Add the chicken tenders to the marinade and toss well to coat every piece. Cover the bowl tightly or transfer everything to a zip-lock bag.
  3. Refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours as the lemon acid will break down the texture of the chicken.
  4. Heat the grill to medium-high heat between 375 and 450 degrees F. Let it fully preheat, then lightly oil the grates with a folded paper towel dipped in oil to prevent sticking.
  5. Place the tenders on the grill and cook for 3 to 4 minutes per side without moving them, until they feel firm to the touch and reach an internal temperature of 165 degrees F.
  6. Remove from the grill and let the tenders rest for 5 minutes before serving so the juices stay inside.
  7. Serve with your favorite dipping sauce.

Notes

Use fresh lemon juice for the best flavor. Smoked paprika adds a nice depth. Oil your grill grates before cooking to prevent sticking. Leftovers keep for up to 4 days in the fridge and taste great cold over salads or in wraps the next day.