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Marinated Grilled Chicken Tenders

Smoky, juicy chicken tenders marinated in a bold chili-lime spice blend and grilled to perfection with caramelized edges. Ready in under 40 minutes and perfect for weeknight dinners, tacos, or meal prep.
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Prep Time 10 minutes
Cook Time 8 minutes
Marinate Time 30 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken tenders about 10–12 pieces
  • 3 tbsp olive oil
  • 3 tbsp fresh lime juice about 2 limes
  • 1 tsp lime zest
  • 3 garlic cloves minced
  • 1.5 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper
  • 1 tsp honey
  • 0.5 tsp red pepper flakes optional
For Serving
  • fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Zip-lock bag or shallow dish
  • Meat Thermometer
  • Tongs

Method
 

  1. In a medium bowl, whisk together olive oil, lime juice, lime zest, minced garlic, smoked paprika, cumin, chili powder, onion powder, salt, black pepper, honey, and red pepper flakes until smooth and uniform.
  2. Place chicken tenders in a large zip-lock bag or shallow dish. Pour marinade over the chicken, toss to coat evenly, seal, and refrigerate for at least 30 minutes and up to 8 hours.
  3. Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grill grates or pan.
  4. Remove chicken from marinade, shaking off any excess. Lay tenders on the hot grill in a single layer.
  5. Grill for 3–4 minutes per side without moving, until caramelized with charred edges and internal temperature reaches 165°F (74°C).
  6. Transfer to a clean plate and rest for 2–3 minutes to allow juices to redistribute.
  7. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.

Notes

For best results, marinate overnight for deeper flavor. Pat chicken dry before adding marinade to improve browning. Use a meat thermometer to avoid overcooking. No grill? Roast at 425°F for 15–18 minutes and broil for 2 minutes at the end.