These grilled chicken tenders are juicy, flavorful, and incredibly easy to make. Marinated with lemon, garlic, honey, mustard and herbs, they’re a quick weeknight dinner, perfect for meal prep, salads, wraps, or summertime grilling. Paired with a creamy and deliciously light yogurt dill sauce, you’ll want this meal on repeat!
These grilled chicken tenders have become a family favorite in my home and for good reason. They’re easy to make, bursting with flavor, and ready in minutes, making them the perfect go-to whether you’re firing up the grill on a weeknight or prepping for a backyard gathering.
The simple marinade made with lemon, garlic, olive oil, and herbs infuses the chicken with brightness and depth, while the grill adds a beautiful smoky char.
What I love most about these tenders is their versatility. Serve them over salads, tucked into a warm wrap or tortilla, or alongside your favorite veggies or rice. And the best part? Everyone loves them, even picky eaters!
You can easily double the batch for meal prep, and leftovers are just as good the next day. Once you try them, I promise they’ll earn a permanent spot in your dinner rotation.
Ingredients
- Chicken tenders – the thin strips cook super quick. Substitute for chicken breast but do adjust cooking times (chicken breast cooks on the grill for about 7-8 minutes per side)
- Olive oil, lemon juice, dijon mustard and honey – mix the liquids in first. I like using country dijon mustard with the seeds in it, for extra texture.
- Paprika, cumin and oregano – for dry seasoning. Feel free to add on to this and make it your own. We love Italian seasoning, garlic and onion powder too.
- Sea salt and pepper – to taste
Yogurt Dill Sauce Ingredients
These grilled chicken tenders come with a delicious and light yogurt dill dipping sauce. Here are the ingredients;
- Yogurt – 1 small tub of yogurt (about 5-6oz) use plain yogurt, greek yogurt or Icelandic yogurt.
- Fresh Dill – two heaping tablespoons of finely chopped fresh dill. I don’t recommend the dried version of the herb.
- Olive oil and Lemon – the oil adds creaminess and the lemon juice tanginess. Add a pinch of lemon zest as well.
- Garlic – optional
- Pinch of sea salt
Marinate and prep
Pat the chicken dry, this helps it grill up crisp.
Whisk oil, lemon juice and zest, garlic, and spices in a bowl. Add chicken and toss until coated.
Marinate 30 minutes to 2 hours: even a short 10-minute rest adds great flavor, but 30 minutes to overnight is best.
Grill time and temperature to cook chicken tenders
Preheat grill to medium-high (around 375–400°F); oil the grates.
Grill chicken: for about 4 minutes per side, until grill marks appear and the internal temp hits 165°F.
👉🏻 Don’t flip too soon, wait until it releases naturally.
👉🏻 If you don’t have a thermometer, check that juices run clear.
COOKING TIPS AND FAQ’S
✓ How to keep chicken from getting too dry! chicken tenders cook super quick. Use a meat/ poultry thermometer to check the chicken and as soon as it reaches 165F degrees, remove it from the grill.
✓ Is your chicken too dry? Let it rest for 5 minutes before slicing
✓ No grill? Use a cast-iron or grill pan, cook on medium-high to mimic that sear. Alternatively you can use an indoor smokeless grill. I own one and love it, since where I live the winters are cold and long, it was worth the investment!
Want extra smokiness? use smoked paprika instead or our favorite smokehouse maple seasoning.
Batches save texture: Cook in a single layer, no crowding, to avoid steaming.
Storage tips: Fridge leftovers last 3–4 days; freeze up to 3 months. Reheat in air-fryer, oven or skillet to mantain crispiness.
More grilling recipes to enjoy:
Cilantro Lime Grilled Chicken Wings – these grilled wings are a game changer for cookouts and game day.
Grilled Swordfish Kabobs – Succulent chunks of swordfish marinated in a olive oil, lemon juice and Mediterranean spices.
Grilled Churrasco Steak – a Brazilian steakhouse favorite and must try!
Grilled Branzino – stuffed with pineapple and lime for a delicious tropical island experience.
Grilled Chicken Tenders Recipe
Equipment
Ingredients
Chicken Marinate
- 2 lbs chicken tenders
- 1/4 cup olive oil
- 1 lemon juiced
- 2 cloves garlic minced
- 1 tbsp dijon mustard seeded or country
- 1 tbsp honey
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp cumin
- 1 1/2 tsp sea salt
- 1 tsp coarse ground pepper
Yogurt Dill Sauce
- 5-6 oz unflavored yogurt
- 2 tbsp fresh dill finely chopped
- 1 tbsp olive oil
- 1 clove garlic finely minced or pressed
- 1 pinch sea salt
- 1 lemon juice and zest
Instructions
- Add the clean and dry chicken to a bowl or plate. Set aside
- Add all the ingredients for the honey mustard marinate to a bowl and whisk well to combine.
- Pour marinate onto the chicken bowl, toss to coat the chicken. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Meanwhile make the yogurt dill sauce. In a small bowl, mix together the yogurt, dill, oil, lemon juice and zest, garlic, salt, and pepper. Taste and adjust seasoning. Refrigerate until ready to serve.
- When ready to cook pre-heat the grill to a medium high heat. Oil the grates to prevent sticking.
- Place marinated chicken tender on the grill. Cook for about 4 minutes on one side, the flip and cook for another 4 minutes on the other side. Make sure the internal temperature is at least 165°F.
- Serve with a drizzle of yogurt dill sauce or sauce on the side. Plus a handful of fresh herbs of choice; parsley, dill, cilantro, basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Wonderful, happy to hear. Thanks Robin!