Easy Grilled Chicken (2 Ways)

The great thing about the summer is having a grill to fire up and make your vegetables and proteins for the week.  I personally don't have one (as I live in an apartment in the city), so these tenders were actually cooked on a George Foreman Grill... but I am personally dreaming of the day when I can cook on my own grill outside!!!  Preparing extra proteins, like chicken, hard boiled eggs, bean salad, quinoa, tuna salad, etc. is a great way to help keep your health goals in check.  Having at least 6-8 proteins to choose from in your fridge at any one time (aka chicken, fish, tuna, cheese sticks, greek yogurt, yogurt, hard boiled eggs, beef jerky, chickpeas, hummus, almonds) is a key trick to satiety and staying full. I love having extra grilled chicken on hand for meal prep for salads, dinners, or even the occasional nosh mid-afternoon.

The key TIP to these juicy, quick cooking chicken tenders as shown?

#1 Look for the chicken breast "tenders" in the meat department. They will be smaller and more thin, meaning they cook quicker and are really juicy to taste.

#2 If you don't find chicken tenders, and you are using regular chicken breast.  Wrap in saran wrap or a large ziplock bag and using a rolling pin (or for me an empty wine bottle), hammer down on the chicken to press it out to an even thickness.  

Prepare them just as is with a squeeze of lemon and dijon mustard OR drizzle on top with my personal favorite "Franks Red Hot Buffalo Sauce".  

Easy Grilled Chicken (2 Ways)

  • Chicken Tenders (or chicken breast pounded to uniform thickness)
  • Option 1: 2  Lemons , 1-2 Tbsp Dijon Mustard (option to also add 1 tsp garlic)
  • Option 2: 1/4 cup Franks Red Hot Buffalo Sauce
  1. Bring a grill grate to medium-high heat.

  2. Add tenders to a large bowl and add one of your marinades over the chicken.  Swirl chicken around to evenly coat.
  3. Add tenders to the grill grate for 3-5 minutes on each side (note that the smaller, more thinly sliced tenders cook very quickly!)
  4. Once cooked through, remove from heat.  Serve with additional salt/pepper and another drizzle of your lemon/dijon OR buffalo sauce. 
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