Chicken tenders can easily dry out on the grill if you don’t take the proper precautions. The key is keeping the tenderloins moist while still allowing them to cook through fully. Here are some tips for grilling juicy, delicious chicken tenders every time.
Marinate the Chicken
Marinating the chicken is one of the best ways to prevent it from drying out. The marinade not only adds flavor but also helps keep the meat juicy. Some good marinade options for chicken tenders include:
- Greek yogurt marinade – Greek yogurt provides moisture and tenderizes the chicken. Add lemon juice, garlic, and herbs.
- Buttermilk marinade – The tangy thickness of buttermilk ensures a moist tenderloin. Add spices like paprika or cayenne for a kick.
- Teriyaki or soy sauce marinade – The salty umami flavors keep chicken juicy. Mix with honey, garlic, and ginger.
- Fruit juice marinade – Pineapple, orange, or apple juice gives a sweet moisture boost. Combine with oil, vinegar, and spices.
Marinate the chicken for at least 30 minutes but preferably 1-2 hours. The longer it marinates, the more flavor and moisture is absorbed into the meat. Pat the tenders dry before grilling to help promote browning.
Use Boneless, Skinless Chicken Tenders
Choose boneless, skinless chicken breast tenderloins over bone-in parts. The bones and skin can shield parts of the meat from the grill’s direct heat, leading to uneven cooking. Boneless skinless tenderloins will cook more evenly throughout.
Opt for tenderloins that are roughly the same size and thickness. This also promotes even cooking so no single piece overcooks or dries out faster than others.
Grill Over Direct Medium Heat
Grilling over direct medium heat is ideal for cooking chicken tenders while minimizing moisture loss. Direct heat means placing the tenderloins right over the heat source. Medium heat is generally between 350-450°F on a gas grill or when you can hold your hand 5 inches over the grate for 4-5 seconds. This heat level sears the surface while gently cooking the interior.
High heat can cause the exterior to burn before the inside is cooked through. Low heat may seem better for retaining moisture but will lead to longer cooking times, increasing the chance of drying out. Medium direct heat strikes the right balance for grilled chicken tenders.
Use Two Heat Zones
If using a two- or three-burner gas grill, try the two-zone grilling method. Turn one burner to medium-high and another to low. Sear the tenders over the hotter side first, then move them to the cooler side to finish cooking through gently.
You can also create two heat zones with charcoal by piling coals on one side and leaving the other empty. The hot and cool zones prevent burning while allowing the chicken to cook through.
Grill Quickly
Chicken tenderloins cook fast, so grilling time should be kept short. Take the tenders off the grill while they are still slightly underdone in the center. The meat will continue cooking from residual heat when removed from the grate.
Here are approximate grilling times for boneless, skinless chicken tenders:
- 1/2 inch thick – 4-6 minutes per side
- 3/4 inch thick – 6-8 minutes per side
- 1 inch thick- 8-10 minutes per side
Use a meat thermometer to check doneness. Chicken is safe to eat at 165°F but the tenderloins will be most moist when removed between 155-160°F.
Let Them Rest
Never slice into hot-off-the-grill chicken tenders. Letting them rest for 5-10 minutes allows juices to redistribute throughout the meat. Slicing too soon will cause those juices to spill out onto the cutting board rather than staying inside the chicken where they belong.
Use a Grill Basket
A grill basket is a smart way to cook tenderloins, especially if they are on the thinner side. The perforated metal basket prevents them from sticking to the grill grate and holds them together over the heat source so they cook evenly.
Cook Over a Drip Pan
Putting a disposable aluminum foil pan underneath the chicken will catch any juices that drip down as it cooks. This keeps moisture close to the meat rather than letting it burn off on the hot grill grates. Add water, wine, or broth to the pan for extra steam.
Baste the Chicken
Basting chicken tenders as they grill adds back moisture to the surface. Using leftover marinade or a sauce for basting provides both moisture and more flavor. Brush the basting liquid over both sides of the tenders in the last few minutes of grilling.
Use Skewers
Metal or bamboo skewers can make grilling easier by holding tenderloins together. Weave tenders onto skewers in a row, leaving a little space between pieces. Grill the skewers over direct heat, turning occasionally. Skewers allow you to cook many tenders at once while keeping them all together.
Add a Humid Packet
If grilling in a dry climate, adding a humid packet beneath the grate can provide extra moisture. These packets release water vapor when heated to help prevent food from drying out.
Spritz the Grill
Using a spray bottle filled with water or juice, mist the grill grates just before placing chicken on them. This adds moisture and prevents sticking. Give another spritz when flipping the tenders. Oil-based sprays can cause flare ups so stick with water/juices.
Use Grill Grates
Look for grill grates designed to minimize sticking and flare ups while promoting even heating. Porcelain coated cast iron, nickel coated, or stainless steel grates all work well for grilling moist chicken. Well-maintained grates also prevent tenderloins from drying out.
Preheat Properly
Be sure to preheat your grill fully before cooking. Putting chicken on cold grates means a longer time to reach optimal temperature, increasing drying. Heating the grill first also burns off residue, preventing tenders from sticking.
Keep the Lid Closed
Avoid peeking under the lid too frequently as this allows heat and moisture to escape. Open the lid only when necessary to turn the chicken or check doneness. If basting, close the lid again immediately afterward.
Use Indirect Heat
If the chicken appears to be cooking too quickly or drying out over direct medium heat, switch to indirect grilling. This involves putting the tenderloins to the side of the heat rather than right over it. The cooler indirect heat allows chicken to cook gently while retaining moisture.
Bread or Flour Them
Before grilling, dip the tenders in egg and seasoned breadcrumbs or flour. The coating helps protect the delicate meat from the grill’s heat while also crisping up nicely. Just be sure excess coating doesn’t drip off into the grill and cause flare ups.
Conclusion
Grilled chicken tenders often dry out due to overcooking or lack of moisture. Marinating, basting, using indirect heat, grilling over a drip pan, and other techniques allow you to keep the tenderloins tender and juicy. Monitor thickness, internal temperature, and grill time closely as well. With the right strategies, you can enjoy perfectly moist grilled chicken tenders all summer long.