Crispy Blackstone Chicken Tenders

Growing up, I thought chicken tenders only came from drive-thrus or the frozen food aisle. That’s just how we did it in our house. When mom tried making them from scratch, they usually turned out a bit dry or the breading would fall right off.

Turns out we were missing out on the magic of the Blackstone griddle. These chicken tenders come out perfectly crispy on the outside and juicy on the inside, every single time. And the best part? It’s actually easier than dealing with hot oil in a deep fryer or watching them like a hawk in the oven.

What Kind of Chicken Tenderloins Should I Use?

For this griddle recipe, you can use either pre-cut chicken tenderloins from the store or slice your own from whole chicken breasts. The pre-cut tenderloins are super convenient and usually come in the perfect size, but they might cost a bit more than cutting your own from chicken breasts. If you’re slicing your own, look for fresh, plump chicken breasts and cut them lengthwise into strips about 1-inch wide. Just make sure whichever option you choose, the tenderloins are similar in size so they cook evenly on your Blackstone. Fresh chicken will give you the best results, but if you’re using frozen tenderloins, make sure they’re completely thawed and patted dry before cooking.

Options for Substitutions

This simple chicken tender recipe can be adapted with several easy swaps:

• Chicken tenderloins: If you can’t find tenderloins, you can use chicken breast cut into strips. Just be careful not to overcook them as they might dry out faster than tenderloins. You could also use chicken thigh strips for a juicier result.
• Avocado oil: Any high-heat cooking oil works well here – try olive oil, grapeseed oil, or even coconut oil. Just avoid butter or regular olive oil as they might smoke on the hot griddle.
• Teriyaki sauce: Not into teriyaki? You can swap it with coconut aminos, soy sauce (if not keeping it paleo), or even a mix of honey and soy sauce. BBQ sauce or sweet chili sauce would work great too, though they’ll give a different flavor profile.
• Coarse salt: Regular table salt works fine – just use a bit less since it’s more concentrated. Sea salt is another good option.

Watch Out for These Mistakes While Grilling

The biggest challenge when cooking chicken tenders on a Blackstone griddle is maintaining the right temperature – too hot and you’ll burn the outside while leaving the inside raw, too cool and you won’t achieve that perfect golden crust.

A common mistake is moving the tenders too frequently; instead, let them cook undisturbed for 4-5 minutes on each side to develop a nice sear and prevent sticking to the griddle.

Temperature control is crucial – keep your Blackstone at medium-high heat (around 375°F) and always use a meat thermometer to check that the internal temperature reaches 165°F, as eyeballing doneness can lead to either unsafe or overcooked chicken.

For the best results, let the chicken rest for 3-5 minutes before adding the teriyaki sauce, which prevents the sauce from becoming too watery and allows the meat’s juices to redistribute.

What to Serve With Chicken Tenders?

These grilled chicken tenders are super flexible when it comes to side dishes – you can go casual or dress them up a bit! Since they have that nice teriyaki flavor, they pair really well with simple steamed rice or cauliflower rice to soak up all that tasty sauce. A quick Asian-style slaw with shredded cabbage and carrots would add a nice crunch, or you could keep it super simple with some roasted broccoli or green beans on the side. For a fun twist, serve them over a bed of noodles like lo mein or rice noodles to make it more of a complete meal.

Storage Instructions

Keep Fresh: These grilled chicken tenders will stay good in an airtight container in the fridge for up to 4 days. They’re perfect for meal prep – I like to make a big batch on Sunday and use them throughout the week for quick lunches or easy dinner add-ins.

Freeze: Want to save some for later? Let the tenders cool completely, then place them in a freezer bag or container. They’ll keep well in the freezer for up to 3 months. Pro tip: wrap each tender individually in plastic wrap before freezing to prevent them from sticking together!

Reheat: To warm up your chicken tenders, pop them in the microwave for 1-2 minutes, or better yet, reheat them on your Blackstone for about 2-3 minutes per side to keep that nice grilled flavor. Just be careful not to overcook them, as they can get a bit dry.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 45-50 g
• Fat: 15-20 g
• Carbohydrates: 10-15 g

Ingredients

• 6 chicken tenderloins
• 1 tablespoon avocado oil
• 1/4 teaspoon coarse salt
• 1/8 teaspoon black pepper
• 1/8 cup teriyaki sauce (paleo-friendly)

Step 1: Season the Chicken Tenders

Begin by seasoning your chicken tenders.

Coat each tender with avocado oil for flavor and moisture.

Sprinkle salt and pepper over the chicken to taste, ensuring the seasoning is evenly distributed.

Step 2: Cook the Chicken Tenders

Preheat your Blackstone griddle to medium-high heat.

Once the griddle is hot, add the chicken tenders.

Cook each side for about 5-6 minutes until they reach an internal temperature of 165°F, ensuring they’re cooked thoroughly but remain juicy.

Step 3: Apply the Teriyaki Sauce

Switch off the Blackstone griddle, but keep the chicken tenders on the surface.

Coat the chicken tenders with your favorite teriyaki sauce.

Cover the chicken for about 1 minute, allowing the sauce to thicken and glaze the tenders beautifully.

Step 4: Rest the Chicken

Carefully remove the chicken tenders from the griddle.

Let them rest for about 5 minutes before slicing or serving.

This rest period helps the juices redistribute, keeping the tenders moist and flavorful when served.