Are you staring at those chicken tenderloins in your fridge and wondering how to transform them into something delicious without much hassle? Your George Foreman grill might just be the kitchen hero you need! I’ve been using mine for years, and let me tell you – once you master the timing, you’ll never look back.
How Long to Grill Chicken Tenderloins on a George Foreman?
The quick answer: Chicken tenderloins typically take 4-8 minutes to cook on a George Foreman grill.
But honestly, that’s just scratching the surface. The perfect timing depends on several factors that I’ll break down for ya. After all, nobody wants dry, overcooked chicken or (even worse) undercooked poultry!
Factors That Affect Cooking Time
Before you slap those tenders on the grill consider these variables that might impact your cooking time
- Thickness of tenderloins – Thicker pieces naturally need more time
- Starting temperature – Cold chicken straight from the fridge takes longer than room temp
- Grill model – Different George Foreman models heat differently
- Preheating – A properly preheated grill cooks more efficiently
- Marinade used – Some marinades can affect cooking time
Step-by-Step Guide to Perfect George Foreman Chicken Tenderloins
1. Prep Work (30+ minutes before cooking)
First things first, lemme walk you through the prep work:
Pat chicken tenderloins dry with paper towels Season or marinate (at least 30 minutes, overnight is better!) If using frozen tenderloins, thaw completely in refrigerator firstPro Tip I like to marinate mine overnight with a mixture of olive oil, minced garlic, lemon juice, and Italian seasoning The acid in the lemon helps tenderize the meat while adding amazing flavor!
2. Preheat Your Grill (5 minutes)
This step is SUPER important and many people skip it! Don’t be that person.
Plug in your George Foreman grill Close the lid Allow to heat for approximately 5 minutesA properly preheated grill sears the outside of the chicken quickly, locking in those precious juices.
3. Grilling Time (4-8 minutes)
Now for the main event
Lightly spray the grill plates with cooking spray (optional but helpful) Place chicken tenderloins on the grill in a single layer Leave space between pieces (don't overcrowd!) Close the lid and cook for 4-6 minutes for thinner tenderloins Cook for 6-8 minutes for thicker piecesIMPORTANT: The most reliable way to check doneness is with a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C) to be safe for consumption.
4. Rest Before Serving (5 minutes)
Don’t skip this step! Even though it’s tempting to dig right in:
Remove chicken from grill Let rest for about 5 minutes This allows juices to redistribute throughout the meatCommon Mistakes to Avoid
I’ve made pretty much all these mistakes at some point, so learn from my experiences:
- Skipping the preheat – Your chicken won’t sear properly and might stick
- Overcrowding the grill – This causes uneven cooking and steaming instead of grilling
- Not using a thermometer – Visual cues aren’t reliable enough for food safety
- Cutting into the chicken immediately – You’ll lose all those flavorful juices!
- Forgetting to clean the grill after use – Nobody wants yesterday’s chicken flavor in today’s meal
Flavor Variations to Try
Here are some of my favorite ways to spice up chicken tenderloins:
| Flavor Profile | Key Ingredients |
|---|---|
| Classic Garlic Herb | Olive oil, minced garlic, Italian herbs, lemon |
| Spicy Southwest | Hot sauce, lime juice, cumin, chili powder |
| Asian Inspired | Soy sauce, honey, ginger, sesame oil |
| BBQ Style | Your favorite BBQ sauce, brown sugar, garlic powder |
| Buttermilk Tenderizer | Buttermilk, salt, pepper, paprika (soak overnight) |
Serving Suggestions
These versatile tenderloins can be used in so many ways! Here’s what I usually do with mine:
- Slice and add to salads for extra protein
- Serve with veggies and rice for a complete meal
- Make quick wraps with lettuce, tomato and a sauce
- Chop and add to pasta dishes
- Use in quesadillas with cheese and veggies
- Meal prep for the week ahead (they freeze well after cooking!)
Troubleshooting Common Issues
My chicken turns out dry. What am I doing wrong?
You’re probably overcooking it! Remember, chicken tenderloins are lean and cook quickly. Use a thermometer and remove them right when they hit 165°F.
The chicken sticks to my grill plates. Help!
Make sure your grill is properly preheated and consider using a light coating of high-temperature cooking spray before adding the chicken.
My chicken looks done on the outside but is undercooked inside.
This usually happens with thicker pieces or when the grill is too hot. Try reducing the heat (if your model allows) or slightly increasing the cooking time.
Real-Life Time-Saving Tips
As a busy person who still wants delicious meals, here are some shortcuts I’ve discovered:
- Batch cooking – Grill a whole package of tenderloins at once and refrigerate for quick meals throughout the week
- Pre-marinate and freeze – Prepare several bags of marinated raw tenderloins and freeze them. Thaw overnight before cooking
- Double duty – While your chicken cooks, prepare your sides or set the table to maximize efficiency
FAQs About George Foreman Chicken Tenderloins
Can I use frozen chicken tenderloins directly on the George Foreman grill?
It’s not recommended. Frozen chicken will cook unevenly, increasing the risk of undercooked portions. Always thaw completely in the refrigerator first.
Should I spray my George Foreman grill before cooking chicken?
A light coating of cooking spray can help prevent sticking, especially if your chicken isn’t marinated. Use an oil with a high smoke point.
How do I clean my George Foreman grill after cooking chicken?
Unplug and allow to cool slightly (still warm makes cleaning easier). Use the cleaning tool that came with your grill or a damp paper towel to wipe away residue. For removable plates, follow manufacturer’s instructions for dishwasher safety.
Can I add cheese to my chicken while it’s grilling?
Yes! Add cheese during the last minute of cooking for a melty topping.
Final Thoughts
Mastering the art of grilling chicken tenderloins on your George Foreman is all about finding that sweet spot in timing – typically 4-8 minutes depending on thickness. Once you’ve nailed it, you’ll have a quick, healthy protein option at your fingertips any day of the week.
The beauty of this cooking method is its simplicity. With minimal equipment and prep time, you can create juicy, flavorful chicken that works in countless recipes. My family requests these tenderloins at least twice a week, and I’m always happy to oblige because they’re so easy to make!
What’s your favorite way to season chicken tenderloins? Drop a comment below – I’m always looking for new flavor ideas to try on my trusty George Foreman!
What to Serve with Grilled Chicken Tenders
As I mentioned, I love making a big batch of these for meal prep. Here are some ways to use them throughout the week.
- Add them to a pasta dish like Pasta al Limone for a protein boost. Kids (and adults) would love them tossed in with this Adult Mac and Cheese too.
- Top your salads throughout the week with chicken tenders to make them more filling.
- Take your pizza game to a new level by adding diced chicken tenders as a topping (this Broccoli Pizza Crust is a great choice).
- Tuck a few chicken tenders inside a wrap sandwich for an easy and healthy lunch (or otherwise try this Grilled Chicken Sandwich).
The possibilities are endless!
How to Cook Grilled Chicken Tenders
Use this recipe as a springboard and feel free to play around by adding different seasonings.
Italian seasoning is a favorite of ours. For a Mexican twist, try chili powder or cumin.
- Chicken Tenders. Juicy, fast-cooking, and great for healthy meals. Chicken is lower in calories than other types of meat and a wonderful source of lean protein. If you don’t have tenders, you can slice boneless, skinless chicken breast into 1 to 1 1/2-inch strips.
- Salt Water Marinade (a.k.a. Brine). For the important salty marinade I mentioned above, I used a mixture of soy sauce, water, a little bit of seasoning (salt and pepper are sufficient, and you can play around from there), and honey.
- Vinegar. Acid is another trick that tenderizes the meat, because it will start to break down its fibers. For this easy marinade, I used apple cider vinegar, which is lightly fruity. Lemon juice, lime juice, or a different vinegar will work as well. Each imparts a different (but delicious) flavor.