Chicken tenders are a backyard grillers dream. Their thin shape allows them to cook up quickly while soaking in delicious smoky flavor. Grilling chicken tenders is a simple way to put a tasty protein on the plate. But to get the best results, you need to know exactly how long to cook chicken tenders on the grill.
Undercook them and you risk unsafe food. Overcook them and you’ll end up with dry, chewy pieces of chicken. Follow these tips to learn how long chicken tenders need on the grill, and you’ll enjoy juicy, flavorful results every time.
Understanding Chicken Tenders
Chicken tenders are thin strips of meat cut from the underside of a chicken breast. Sometimes called chicken fingers or chicken strips, they are naturally tender since they come from the tenderloin part of the breast.
Tenders contain about 140-170 calories and 24-30 grams of protein in a 3 ounce serving Their thin shape allows them to cook quickly on the grill. Fresh or frozen tenders work well, but make sure frozen tenders are fully thawed before grilling
Key Factors That Impact Cook Time
Several factors affect how long chicken tenders need to cook on the grill
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Thickness – Thicker tenders will take a few minutes longer than thinner pieces. Try to pick tenders that are uniformly sized.
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Temperature – Grill temperature significantly impacts cook time. Preheat your grill to at least 400°F for best results.
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Direct vs. indirect heat – Direct heat over the flames cooks faster than indirect heat.
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Frozen vs. fresh – Frozen tenders may take 50% longer since they start off colder. Always thaw frozen tenders before grilling.
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Marinade – A marinade adds moisture, increasing time slightly. Account for a couple extra minutes.
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Doneness – Cook chicken to an internal temperature of 165°F to ensure safety and optimal texture.
Keep these factors in mind as you determine the perfect grilling time for your tenders.
Recommended Grill Times
- Fresh chicken tenders – 8 to 10 minutes
- Frozen chicken tenders – 12 to 15 minutes
- Breaded chicken tenders – 10 to 12 minutes
These times are based on a grill heated to medium-high or around 400°F. Always use a meat thermometer to confirm the internal temperature reaches 165°F.
For food safety, do not partially grill chicken and finish cooking later. Cook tenders completely until done.
Grilling Techniques
There are two primary techniques to grill chicken tenders:
Direct Heat – Place tenders directly over the heat source. This gives a nice char and cooks the tenders through quickly. Use for fresh tenders.
Indirect Heat – Position tenders to the side of the flame. This gentle, even heat works well for frozen tenders. Close the lid to hold in heat.
You can also start with direct heat to sear both sides then move over to indirect heat to finish cooking without over-charring.
Grilling Step-by-Step
Follow these simple steps for juicy, flavorful grilled chicken tenders:
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Preheat your grill to medium-high heat, around 400°F.
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Lightly oil the grill grates to prevent sticking.
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Season tenders with salt, pepper, herbs, spices, or marinade.
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Place tenders directly over heat. Grill approximately 4-5 minutes per side.
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Flip once halfway through cook time for even grilling.
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Check temperature with a meat thermometer, removing at 165°F.
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Let rest 5 minutes before serving.
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Enjoy!
Tips for Perfect Results
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Don’t overcrowd the grill. Leave space between each tender.
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Try marinating for added flavor and moisture. Refrigerate marinade.
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Brush on sauce only during the last 2-3 minutes to avoid charring.
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Allow tenders to rest before slicing for juicier results.
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Use indirect heat and close the lid for frozen tenders to cook through gently.
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Insert a meat thermometer in the thickest part to guarantee doneness.
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Resist the urge to flip constantly. Cook about 2-3 minutes per side first.
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For extra flavor, season with herbs, spices, or dry rubs before grilling.
Common Grilling Mistakes
It’s easy to over or undercook chicken on the grill. Avoid these common mistakes:
- Grilling frozen chicken tenders without thawing first
- Cooking over direct high heat without preheating
- Neglecting to use a meat thermometer for doneness
- Saucing too early leading to charring or burning
- Overcrowding the grill resulting in uneven cooking
- Undercooking chicken and attempting to finish cooking later
Mastering the right techniques and cook times helps you avoid these pitfalls for tender, juicy, and safe grilled chicken tenders every time.
Knowing how long to grill chicken tenders results in the perfect balance of flavorful, smoky chicken and moist, tender texture. For fresh tenders, aim for 8-10 minutes total over direct medium-high heat. Frozen tenders will need a few extra minutes at 12-15 minutes. Check the internal temperature and allow the tenders to rest before serving. With the proper cook time, your grilled chicken tenders will come off the grill juicy, safe to eat, and full of flavor.
Tips for Grilling Chicken Tenders
- Marinate the chicken for at least 30 minutes, this will result in big flavors and juicy tender chicken. I also found that marinating the chicken for too long (more than 8 hours) gave a very strong lemon flavor, and less of the chicken flavor.
- Preheat your grill/grill pan to medium high heat to ensure that the chicken is cooked through, without browning too quickly.
- Space the chicken tenders out whether you’re using a grill or a grill pan to get that lovely browning/searing.
- There’s no need to cover the grill with a lid as chicken tenders are thin and cook very quickly.
- Check the internal temperature of the chicken to know when it is done grilling. Insert a kitchen thermometer in the center of the chicken. It should register at 165°F (75°C) when the chicken is ready.
How to Make Chicken Breast Tender on the Grill?
Chicken tenders are the most tender and juicy cut. And they’re cooked in no time!
I marinate the chicken tenders in a simple lemony marinade for at least half an hour before grilling. This is enough for the tenders to absorb the marinate moisture. So they can hold up to the heat while being grilled and don’t dry out.
The result is super juicy chicken that is moist and full of flavor!
Here’s what you need to make grilled chicken tenders:
You can use chicken strips to make this recipe if you like. But remember that chicken tenders – or as they are also called “chicken fingers” – are more tender and juicy than the strips.
You can buy them fresh or frozen in the supermarket. And if you’re using frozen tenders then make sure that you thaw them completely before you start cooking. As cooking chicken at room temperature prevents it from drying out on the grill.
You can use your favorite chicken marinade recipe or season it with this flavorful homemade poultry seasoning. But I usually go with olive oil, lemon juice, dried herbs, salt and pepper.
- Prepare the marinade – In a Ziploc bag, add all of the marinade ingredients and soak the chicken tenders in it. Seal, and shake it so that the marinade ingredients are well combined and the chicken tenders are well coated.
- Marinate – Place the Ziploc bag with the chicken to marinate in the fridge for at least 30 minutes and up to 8 hours. This allows the tenders to absorb the moisture of the flavorful marinate.
- Grill – To grill the chicken tenders, preheat your grill or grill pan over medium high heat. Then place the marinated chicken tenders over the grill and cook for 3-4 minutes on each side. Or until the chicken turns golden brown and is cooked through.
- Allow to rest – Allow the chicken to rest for a few minutes before serving.
If you don’t have an outdoor grill, or you don’t want to use an outdoor grill, you can make this recipe on a grill pan over the stove.
I usually use a grill pan to make this recipe during colder days and it works great!
Ya Don’t Know Until Ya Dan-O: Blackened Chicken Tenders
FAQ
Is it better to grill chicken at 350 or 400?
How long should I cook raw chicken tenders for?
Know When They’re Done. For best results, chicken tenders should be cooked for at least 15 to 20 minutes. The exact cooking time will depend on the size and thickness of the pieces, but a good way to check if the tenders are cooked is to pierce them with a fork or knife–if the juices run clear, then they’re ready.