Grilling chicken tenders offers a quick and versatile option for a family-friendly meal, providing a lean protein that cooks rapidly over high heat. Their small, uniform size makes them ideal for the barbecue, but it also means they can dry out quickly if not handled correctly. Achieving a juicy interior with a perfectly seared exterior requires attention to preparation, temperature control, and precise timing. This guide provides a simple, step-by-step approach to ensure your chicken tenders are cooked to perfection every time.
Preparing the Tenders for the Grill
Preparation begins by inspecting the tenders for the tough, white tendon running through the meat. This connective tissue becomes chewy when cooked, so remove it by gripping the tendon with a paper towel and pulling it away while holding the meat steady. Once trimmed, pat the tenders thoroughly with paper towels to remove excess surface moisture. A dry surface is necessary to promote browning and prevent the meat from steaming on the hot grates.
After drying, choose between a dry rub or a marinade to introduce flavor. A simple dry rub, consisting of salt, pepper, and garlic powder, adheres to the dry surface and helps create a flavorful crust. Alternatively, a marinade made with oil and an acid, such as lemon juice, can tenderize the meat while infusing flavor. If using a marinade, allow the excess liquid to drip off before grilling, as too much moisture inhibits the desired sear.
Setting Up Your BBQ for Success
Before lighting the grill, clean the grates thoroughly to remove residue from previous cooks, which prevents the chicken from sticking. Lightly oil the grates just before placing the chicken down, using a high-smoke-point oil applied with a folded paper towel. This creates a non-stick barrier without adding excess oil to the chicken itself.
The ideal cooking environment is medium-high heat, aiming for a grill temperature between 375°F and 450°F. This range is hot enough for a quick sear but prevents the tenders from burning before the interior is cooked. Set up a two-zone fire, where one side is heated directly and the other is unheated. This technique provides a cooler zone to move the lean tenders if they begin to cook too quickly.
Mastering the Grilling Technique
Begin by placing the prepared tenders directly over the hottest part of the grill, ensuring they are not overcrowded. This initial direct heat exposure triggers the Maillard reaction, creating the desirable brown crust and smoky flavor. Allow the tenders to cook undisturbed for approximately three to four minutes per side to develop distinct sear marks.
After the initial sear, check the tenders for color. If they are browning too rapidly or if you are cooking thicker pieces, move them immediately to the indirect heat zone. This allows the internal temperature to rise gently without scorching the exterior. If fat drippings cause a flare-up, quickly move the chicken away from the flames and close the lid briefly to starve the fire of oxygen.
Checking for Safe Doneness
Confirming the internal temperature is essential for food safety. All chicken must reach a minimum internal temperature of 165°F (74°C) to eliminate harmful bacteria. Relying on visual cues alone, such as clear juices or lack of pink color, is not a reliable measure of safety.
Use an instant-read meat thermometer and insert the probe into the thickest part of the tender, avoiding the grill grate. Once the temperature registers 165°F, remove the tenders from the heat and place them on a clean platter. Allow the chicken to rest for a full five minutes before slicing or serving. This resting period allows the muscle fibers to relax and reabsorb the internal juices, resulting in a noticeably more tender and juicy final product.