These marinated chicken tenders are easy to make and versatile. You can cook them in the pan or on a grill. They are perfect to serve as they are, sliced on a salad or in sandwiches.
These juicy and flavorful marinated chicken tenders are one of my favorite things to cook in the pan or on a grill. Why? They are delicious and are so quick to cook. Whether you marinade them for hours or just for 30 minutes, the marinated tenders will still be moist and wonderful.
You can serve them as they are with some baked potato slices, bacon-wrapped asparagus, or German coleslaw on the side.
And when grilling outside is not an option, make these Air Fryer Frozen Chicken Tenderloins. Or try Chicken Tenders and Fries.
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Recipe ingredients
Chicken tenders: Chicken tenders, strips, or tenderloins are all the same thing: little strips of meat (muscle) attached to the underside of the chicken breast. They are about 1 ยฝ inches/ 3-4 cm wide and about 5 inches/ 12 cm long. They are removed from the breasts and sold separately.
You can also use chicken breasts for this recipe. Cut the breasts into strips about as long and thick as the tenderloins are. Marinate and cook as instructed.
Ingredients for the marinade: Lemon juice, honey, sweet and smoked paprika powder, fresh garlic, salt, pepper, and olive oil. Simple but delicious.
See the recipe card for full information on ingredients and quantities.
Alternative marinades
You can marinate the chicken tenders before grilling any other way you like. You can make any other โwetโ marinade recipe, or you can use your favorite dry rub; the tenderloins will taste great. Try our Dry Rub for Wings or the Peri Peri Seasoning. Or use some lemon pepper.
What we also love is 1-2 tablespoons gochujang (super spicy) OR hoisin sauce (sweet and tangy); it really doesnโt get any faster than that.
You can add dried herbs like thyme, rosemary, or oregano, about one teaspoon. Or make this marinade we use for the Cast-Iron Chicken Breast; it's made with lemon, honey, and parsley.
Or try the marinade we used for Nando's Butterfly Chicken.
How long should you marinate chicken tenders?
For at least 30 minutes.
If you have 2-4 hoursโ time to let it marinate, it is great, but itโs not mandatory; the grilled lemon chicken will still be delicious.
I feel that if I leave them to marinate for more than 4 hours, the lemon flavor will be too strong. But that is just a matter of personal taste, I suppose.
Also, consider that the acid in the lemon juice might affect the texture of the meat if you leave the meat in the marinade for too long. The outside layer of the meat will turn whitish; it will look like it has been slightly boiled or cooked already. So, donโt over-marinate the tenderloins.
Usually, I let them marinate for about 2-3 hours and turn them in the marinade halfway through.
How to cook marinated chicken tenders?
Step #1: Mix all the ingredients for the marinade.
Step #2: Marinate chicken tenders for 30 minutes and up to 4 hours, turning halfway through.
Tip: You can use a Ziplock bag to marinate the meat; this way, you will not need to turn it anymore. But I am not a fan of using and then discarding yet another plastic bag, so I would rather use a bowl or a small, shallow baking dish.
Step #3: Add the marinated chicken to the hot grill pan and cook them for about 3-4 minutes on each side.
Step #4: The internal temperature should be 165ยฐF/ 74ยฐC on a digital meat thermometer (the Amazon affiliate link opens in a new tab).
Grill outside
Preheat the grill to about 375ยฐF/ 190ยฐC. Brush it lightly with oil.
Grill the marinated chicken tenders for about 3-4 minutes on each side until the juices run clear and the meat reaches the internal temperature mentioned above.
Make more chicken on the grill: Grilled Chicken Halves or Grilled Peach Salad with Chicken.
Leftovers
Refrigerate leftovers in an airtight container for up to 4 days. Perfect to make ahead and use for salads and sandwiches.
Freeze them for up to 3 months in good freezer bags or freezer containers. Let thaw slowly in the fridge and reheat well before serving.
Use the leftover marinated chicken tenders to make a chicken salad, sandwiches, or to stuff buns. Make tacos, chicken sour cream enchiladas, burritos, pizza, add them to simple pasta dishes, or to a quick soup.
What to serve with them?
Recipe
Marinated Chicken Tenders
Ingredients
- 1 lb chicken tenders Note 1
- juice of ยฝ lemon about 2 tablespoons
- 2 teaspoons honey
- 2 garlic cloves
- ยฝ teaspoon sweet paprika powder
- ยฝ teaspoon smoked paprika powder Note 2
- 3 tablespoons olive oil Note 3
- ยฝ teaspoon fine sea salt
- โ teaspoon ground black pepper Note 4
- 1 tablespoon fresh parsley chopped, optional
- 2 teaspoons toasted sesame seeds optional
Instructions
Marinate chicken:
- Marinade: Mix lemon juice, honey, grated garlic cloves, both kinds of paprika, olive oil, salt, and pepper in a large bowl or shallow baking dish (ceramic or glass).1 lb chicken tenders + juice of ยฝ lemon + 2 teaspoons honey + 2 garlic cloves + ยฝ teaspoon sweet paprika powder + ยฝ teaspoon smoked paprika powder + 3 tablespoons olive oil + ยฝ teaspoon fine sea salt + โ teaspoon ground black pepper
- Marinate chicken: Add chicken tenders and turn several times to coat all over. Cover the bowl or dish. Let marinate in the fridge for at least 30 minutes and up to 4 hours. Turn in the marinade halfway through.
Grill pan:
- Heat the pan very well on medium-high heat.
- Cook: Add the strips and cook for about 3-4 minutes on each side until the juices run clear and the chicken reaches an internal temperature of 165ยฐF/ 74ยฐC.
- Transfer to a (warm) plate and rest for about 2 minutes before serving. Sprinkle with chopped parsley and sesame seeds if desired.1 tablespoon fresh parsley + 2 teaspoons toasted sesame seeds
Outdoor grill:
- Preheat the grill to about 375ยฐF/ 190ยฐC and brush it lightly with oil.
- Cook the chicken tenders for about 3-4 minutes on each side until the juices run clear and the chicken reaches an internal temperature of 165ยฐF/ 74ยฐC.
- Rest for 2 minutes before serving. Sprinkle with chopped parsley and sesame seeds if desired.
Notes
- The nutrition is calculated considering only 2 tablespoons of oil, as a lot of the marinade will remain in the bowl.
- Paprika: My smoked paprika is sweet as well. You can use hot to taste.
- Oil: I prefer mild-tasting olive oil, something fruity, not too bitter. Neutral-tasting vegetable oil is fine as well.
- Herbs: Add about 1 teaspoon of dried herbs to the marinade. Rosemary, thyme, or oregano are great.
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