Grilled chicken tenders are marinated in a blend of balsamic vinegar, oil, and herbs, then tossed on the grill for a quick summer meal. These chicken tenders turn out juicy and perfectly seasoned. Easy to pair with your favorite dipping sauce!
Recipe summary
Flavor/texture: Tender chicken is coated in a mild, savory marinade, then grilled to juicy perfection.
Marinating time: At least 30 minutes (up to 8 hours). Assemble your chicken, then preheat the grill!
Yield: 8 to 10 chicken tenders
Serve with: Spicy Aioli (shown) or Chicken Dipping Sauce
You may also like: Grilled Lemon Pepper Chicken and Grilled Chicken Tacos (Tacos de Pollo Asado)
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Ingredients and substitutions
- Chicken - For this recipe, you'll need boneless skinless chicken breasts, sliced into thin strips. I used two large chicken breasts that, in total, weighed one pound. Chicken tenderloins, or chicken breast tenders (they may be labeled differently at your local grocer), also work.
- Marinade - A high smoke point oil (like vegetable oil, avocado oil, or peanut oil), balsamic vinegar, Dijon mustard, thyme, garlic powder, salt, and pepper add a mild flavor to your chicken. Balsamic vinegar has a mild, less acidic flavor, making it ideal for a variety of tastes, but can be substituted with a more acidic red wine vinegar if desired.
How to grill chicken tenders
- Whisk marinade in a small bowl, then pour over chicken.
- Toss to coat, cover, and rest in the refrigerator for 2 hours or more.
- Add chicken tenders perpendicular to the grill grates and cook for about 3-4 minutes on the first side.
- Flip and cook for another 3-4 minutes, or until chicken reaches 165F in the center.
Heather's Top Tip
An instant-read thermometer is an essential kitchen tool. Dry meat happens from overcooking. Use a meat thermometer to test the doneness of your meat and ensure it's cooked perfectly every time.
Tips for grilling chicken
The purpose of a marinade - The purpose of the marinade isn't to permeate to the center of the chicken (this is actually a myth!), so it doesn't need to sit for a long period of time. Instead, the marinade is meant to be the first thing that cooks when it hits the grill, creating a caramelized, flavorful crust on your chicken. Here's a great article with more information on marinades: Bon Appetit - How long to marinate chicken
Marinate between 30 minutes to 8 hours - Marinade can start to break down your chicken if it sits too long, making it stringy and mushy. Your best bet is to prepare your chicken, then start preheating the grill shortly after.
Want nice grill marks? - Move your chicken as little as possible for nice grill marks. Gently lift up one corner to check the progress of your chicken, then lay it back down in the same spot if it's not ready yet.
For juicy chicken - Use a meat thermometer. The reason chicken turns out dry is from overcooking. A meat thermometer ensures that chicken is removed from the grill as soon as it reaches 165F in the center.
Frequently asked questions
Technically, yes. This marinade isn't as acidic as others (like those made with citrus juices), so it could sit overnight in the refrigerator if needed. However, it will eventually begin to break down the chicken and make it stringy and mushy. Marinating chicken longer isn't going to add more flavor or make it juicier (this is a myth), so it doesn't actually need to sit for more than 30 minutes if you don't want to make it ahead of time.
A marinade doesn't add moisture to your chicken. Instead, it creates a flavorful, caramelized crust on the outside of your chicken once it hits the grill. Using a meat thermometer and removing your chicken once it reaches 165F, then allowing it to set for 5 minutes before slicing, ensures it will turn out nice and juicy.
Move your chicken as little as possible for nice grill marks. Gently lift up one corner to check the progress of your chicken, then lay it back down in the same spot if it's not ready to be moved yet.
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📖 Recipe
Grilled Chicken Tenders
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- ⅓ cup vegetable oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- In a bowl (or a sealable plastic bag), add chicken strips. Set aside. In a separate bowl, whisk together oil, vinegar, mustard, thyme, salt, garlic powder, and pepper. Pour over chicken and toss to coat. Cover and refrigerate for 30 minutes (up to 8 hours if needed).
- Preheat grill to medium-high heat, about 375 to 425℉. If needed, clean grill grates.
- Wipe grill grates lightly with oil, then place marinated tenders perpendicular across the grill grate. Cook for about 3 to 4 minutes before flipping. Cook for another 3 to 4 minutes, or until chicken is cooked to an internal temperature of 165 degrees Fahrenheit. Rely less on time and more on the temperature and look of your tenders to determine when they're done. Grill temperatures and conditions can vary greatly.
- Remove from grill and allow to rest for 5 minutes before serving.
Equipment Recommendations
Notes
- Don't over-marinate: Chicken should not sit in marinade for more than 24 hours - acidity of the marinade will begin to break down the chicken, causing it to become mushy.
- Storage: Leftover chicken tenders will keep for about 3 to 4 days in a sealed container in the refrigerator.
- Moist chicken every time: Use a meat thermometer to check your chicken for doneness and to prevent overcooked/dry chicken.
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