Grilled Chicken Tenders

Chicken tenders, the actual cut of chicken and not the breaded kid favorite, are underappreciated and deserve their time in the spotlight. Unlike chicken breasts, their thin, even thickness helps them cook way faster than their thicker counterparts. 

Chicken tenders are a great option for the grill — especially when they’re marinated in an easy garlic-lemon-oregano dressing. They cook up in mere minutes and stay moist and juicy — no risk of dry chicken here!

Chicken tenders, also known as chicken tenderloins, are the little boneless strips of white meat that cling to the underside of a chicken breast. They taste exactly like chicken breast and are sometimes sold separately from the breast. If you can’t find chicken tenders but still want to make this recipe, just slice a boneless, skinless chicken breast lengthwise into 1/2- to 3/4-inch-thick strips.

These chicken tenders get flavor from an easy marinade. You’ll need the following:

• Chicken tenders: There are usually about 10 chicken tenders in a pound.
• Olive oil: An inexpensive olive oil will work here; skip the fancy extra-virgin olive oil and save that for salad dressing.
• Garlic: Mince two garlic cloves or finely grate them.
• Lemon: Use a combination of fresh lemon zest and juice for zingy flavor.
• Spices: Dried oregano works wonderfully with lemon and garlic. You can also add some red pepper flakes for some heat.

• Make the marinade. Start by whisking olive oil, garlic, lemon zest, lemon juice, dried oregano, and salt together. Add the chicken tenders and marinate at room temperature for 20 minutes or in the refrigerator for up to eight hours.
• Fire up the grill. Heat an outdoor grill for direct, medium-high heat. Because chicken tenders are thin cuts of meat, they’ll cook fast — so you want a hot grill that will make nice, flavorful grill marks quickly. The chicken tenders only need about four minutes per side in order to be perfectly cooked. Serve them warm or at room temperature, or use in salads or sandwiches.