Preheat grill to a surface temperature of about 450 which is medium-high on most gas grills and medium on a hot gas grill. Clean and oil the grill surface well.
Pat dry the chicken tenders. Trim the tendon as much as is easy to cut.
In a mixing bowl, mix 6 tenders with 1 tablespoon olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon granular garlic powder (optional). Adjust spices and oil according to the number of tenders and your taste.
Place over direct heat.
Grill until the chicken turns from a pink color to white along the edge (about 5 minutes). You will see the white moving up the sides. Flip and grill another approximate 4-5 minutes until internal temperature is 165 degrees. Time will vary with the size and thickness of the tender and your exact grill temperature.
This recipe is easy to combine with grilling chicken or pork since the grill temperature is the same.
If you do this with beef, you will need to turn down the heat on part of the grill.
The recommended surface temperature is 450. If you cook much hotter, they will dry.
The final internal temperature of 165 is important for safety.
You may cut chicken strips out of chicken breasts. They may take a few minutes longer but you are cooking to the final internal temperature.
Kids love to dip so use a dip if you want. Just some Ranch dressing, BBQ sauce, or mayo is fine.
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