Hey there fellow grillers! Today I’m gonna share with you my absolute favorite way to cook chicken tenders on a pellet grill. If your like me you’ve probably wondered exactly how long these little strips of heaven need to cook for that perfect smoky flavor while staying juicy inside. I’ve experimented tons with my pellet grill and I’m excited to share what I’ve learned!
The Quick Answer
For those who just want the basic info: Chicken tenders typically take about 20-25 minutes on a pellet grill set to 350°F. But there’s so much more to creating truly amazing tenders that I want to share with you!
What You’ll Need
- 1-2 pounds of chicken tenders (fresh or thawed)
- Your favorite rub or seasoning
- Cooking oil or spray
- Meat thermometer (seriously, don’t skip this!)
- Your trusty pellet grill
Step-by-Step Process
Preparation
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Preheat your pellet grill to 350°F This temperature gives us the perfect balance between smokiness and cooking speed
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Prep your tenders by patting them dry with paper towels, This helps the seasoning stick better and promotes better browning,
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Season generously with your favorite rub. I like to drizzle a tiny bit of oil on them first so the seasonings really stick.
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Let them rest at room temperature for about 15 minutes while your grill heats up. This helps them cook more evenly.
Cooking Process
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Place tenders directly on the grill grates. Try to leave a little space between each one for even cooking.
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Cook for 10-12 minutes, then flip them over.
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Continue cooking for another 10-13 minutes or until they reach the proper internal temperature.
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Check the temperature – chicken needs to reach 165°F internally to be safe. This is where that meat thermometer becomes your best friend!
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Remove from grill and let rest for about 5 minutes before serving.
Timing Variables to Consider
The exact cooking time can vary based on several factors:
- Size of your tenders – Thicker ones will take longer
- Starting temperature – Cold tenders straight from the fridge will need more time
- Your specific pellet grill model – Some run hotter than others
- Weather conditions – Cooking in cold or windy weather might require longer times
- How often you open the lid – Each peek adds cooking time!
Common Mistakes to Avoid
I’ve made plenty of mistakes with chicken tenders on my pellet grill, so learn from me!
1. Cooking at Too High a Temperature
While you might be tempted to crank up the heat to get them done faster, cooking chicken tenders at too high a temperature (over 400°F) can lead to dry, tough meat on the outside while the inside might still be undercooked.
2. Not Using a Meat Thermometer
I cannot stress this enough – a good meat thermometer is essential! Chicken needs to reach 165°F for safety, but you don’t want to go much higher or you’ll dry them out.
3. Flipping Too Often
Try to flip only once during the cooking process. Every time you open the grill, you’re letting heat and smoke escape, which extends cooking time and reduces flavor.
Flavor Variations to Try
One of the best things about pellet-grilled chicken tenders is how versatile they are! Here are some of my favorite flavor profiles:
- Classic BBQ: Use a smoky BBQ rub and brush with your favorite sauce during the last 5 minutes
- Buffalo Style: Season with a simple salt and pepper rub, then toss in buffalo sauce after cooking
- Lemon Pepper: A zesty lemon pepper seasoning works wonderfully with the smoke flavor
- Teriyaki: Use a teriyaki marinade before cooking and brush with more sauce at the end
- Garlic Parmesan: Season with garlic powder and Italian herbs, then sprinkle with parmesan during the last few minutes
Wood Pellet Recommendations
Different wood pellets will give your chicken tenders different flavor profiles:
- Apple or Cherry: Mild, slightly sweet smoke that’s perfect for chicken
- Hickory: More robust smoke flavor, a classic BBQ profile
- Mesquite: Strong, earthy flavor – use sparingly or mix with milder pellets
- Competition Blend: Often a good middle ground with balanced flavor
Troubleshooting Common Issues
Tenders Cooking Unevenly
If some tenders are done while others are still raw, it might be due to:
- Uneven sizes (try to select similar-sized pieces)
- Hot spots on your grill (rotate positions halfway through)
- Overcrowding (leave space between pieces)
Dry, Tough Tenders
If your tenders come out dry and tough, you’ve likely:
- Overcooked them (use that thermometer!)
- Used too high a temperature
- Started with tenders that were too thin
Not Enough Smoke Flavor
If you’re not getting enough smoky goodness:
- Try a stronger flavored wood pellet
- Lower your cooking temperature slightly (325°F) and cook a bit longer
- Make sure your pellet grill is generating good smoke
Serving Suggestions
I love serving pellet-grilled chicken tenders with:
- Classic sides like coleslaw and baked beans
- A variety of dipping sauces (ranch, honey mustard, BBQ)
- On top of a fresh salad for a healthy option
- Sliced up in wraps or tacos
- As part of a grilled appetizer platter with veggies and dips
My Personal Experience
Last summer, I was cooking for a neighborhood get-together and decided to try chicken tenders on my pellet grill for the first time. I was nervous they’d dry out, so I kept opening the lid to check on them every few minutes (big mistake!). They ended up taking way longer than they should’ve, and some were overcooked while others weren’t quite done.
Since then, I’ve learned to trust the process, use my thermometer, and resist the urge to peek. Now my tenders come out perfect every time – juicy inside with that amazing smoky flavor that only a pellet grill can provide.
Final Tips for Perfect Pellet-Grilled Chicken Tenders
- Consistent sizing is key – try to use tenders of similar thickness
- Don’t rush the preheating process – make sure your grill is fully up to temperature
- Consider brining your tenders for extra juiciness (a simple salt water solution for 30 minutes works wonders)
- Keep a spray bottle with apple juice or water handy to spritz if things seem to be drying out
- Let them rest after cooking – this allows juices to redistribute
Cooking chicken tenders on a pellet grill is pretty simple once you get the hang of it! The key things to remember are:
- Preheat to 350°F
- Cook for about 20-25 minutes total, flipping halfway
- Always check for that 165°F internal temperature
- Let them rest before serving
With these tips, you’ll be making amazing pellet-grilled chicken tenders that’ll have everyone asking for your secret! The smoky flavor from the pellet grill really takes these from ordinary to extraordinary.
What’s your favorite seasoning for chicken tenders? I’d love to hear about your experiences in the comments below!
Happy grilling!
Smoked Chicken Tenders vs. Smoked Chicken Strips
When you go shopping, you’ll see chicken nuggets, tenders, strips, fingers, etc. The nuggets are easily recognized, being made from ground chicken meat. But the rest? Not so much so. To add to consumer confusion, the terms “chicken tenders” and “chicken strips” are often used the same way, even though they’re different cuts. Of the two, chicken tenders are juicier and cook more quickly, especially if you wrap them in bacon.
The tenders are a special cut of chicken taken from the pectoralis minor (the inner chicken filet), just below the breast. Strips come from the other side. Chicken fingers can be tenders if taken from this region. Strips, on the other hand, may not be a whole slice of meat. Some are like nuggets, formed and breaded.
You have a world of smoking woods from which to choose. Fruit woods like apple, cherry, and peach impart a hint of sweet smoke, ideal for tenders. Alternatively, consider pecan for nutty notes.
Tip: Slow smoke tenders at 225F. The safe internal temperature for chicken strips is 165F. However, if you can hold your tenders at 145F for 8 minutes, you get the same results.
Before you smoke your chicken, you can apply a barbecue rub of your choosing.It helps if you can let them set in the refrigerator with the rub for a few hours. Just remember to bring the tenders back to room temperature before you cook.
At CusoCuts, we have several all-natural rubs you can use for flavoring your chicken tenders.
Cuso’s Hot Honey Seasoning: moderate heat with sweet honey
Cuso’s Lemon Pepper Seasoning: a classic blend containing both lemon extract and lemon flavoring.
Cuso’s Coconut Rum Seasoning: gives chicken a facelift and amazing aromatics.
Cuso’s Tequilla Lime Habanero Seasoning: A smoky edge blends heat and citrus. Split your tenders and make half this way, and the other with the Coconut Rum.
Cuso’s Spicy Garlic Buffalo: Trim your tenders with the flavor of traditional Buffalo wings.
- Set the smoker to 225F.
- Lay out the tenders on the smoker racks (make sure they do not touch each other for even smoke distribution). Generally, they take 90 minutes, but do a temperature check after an hour to ensure you don’t overcook them.
- Serve
At this point, you can offer your guests dipping sauces like ranch, your favorite barbecue sauce, mustard, teriyaki, ginger-scallion, or white wine with lemon.
About cuso cuts I found my love for barbecuing and cooking in college while I was pursuing engineering and later working as a mechanical engineer. I’m proof that you do not need a culinary degree to create unique, fun, and delicious food.I found my love for barbecuing and cooking in college while I was pursuing engineering and later working as a mechanical engineer.
Seasonings & BBQ Rubs, Handmade Chef Knives
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FAQ
How long does it take to smoke chicken tenders on a pellet grill?
When ready to smoke, preheat smoker to 225°F. Remove tenders from marinade, discarding marinade. Place tenders carefully on the middle rack of the smoker and smoke for 45 minutes to 1 hour or until internal temperature reaches 165°F.
How long to grill chicken at 350 on a pellet grill?
Place the seasoned chicken on the grill grates of the p, close the lid, and cook for 15 minutes. Flip each chicken breast over on the grill, close the lid, and cook for 10 more minutes, or until the chicken reads 150 degrees F internal temperature. Baste. Baste each chicken breast with some BBQ sauce.
How long to grill raw chicken tenders?