Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Grilled Chicken Tenders

August 10th, 2010 · 23 Comments

Chicken Tenders on the grill

Chicken Tenders on the grill

This recipe happened by accident as we thought the package was for boneless chicken breast, at least it was in the same section with all the other boneless breasts. Somehow, it was shifted from its spot in the meat case at the grocery. So at home when we started opening up our chicken breasts, the packages looked identical, with the exception of a few changes in wording we had one package of chicken tenders and one package of boneless chicken breasts.

1 lb. Chicken tenders
1 Cup Italian dressing
½ Tbsp Finger Lickin’ Rub
½ Tbsp Fresh rosemary, chopped
½ Tbsp Fresh thyme, chopped
½ Cup Barbeque sauce

Chicken Tenders on the grill, getting ready to flip

Chicken Tenders on the grill, getting ready to flip

Procedure steps

I marinated both the tenders and breasts in some Italian dressing with the addition of some of my Finger Lickin’ Rub, because I now keep a large container of it in our easy reach kitchen cabinet, and because we love this stuff. We also added some fresh herbs from our garden, chopped them up first.

Just take the tenders and put them into a zip type plastic bag, add enough of the dressing to coat well then shake some of the rub and toss well. Seal the bag removing any excess air space, and then refrigerate overnight or for several days if you wish.

Chicken Tenders on the grill, with barbeque sauce, almost done

Chicken Tenders on the grill, with barbeque sauce, almost done

Once you are ready to grill, skewer several tenders onto a 12-inch bamboo stick, and then grill on your hot fire until browned well on both sides. We like to brush on some of my East Meets West Barbeque sauce at the last 10 minutes of grilling, flipping sides after about 5 minutes and coating it well.

Chicken Tenders done, and ready to serve

Chicken Tenders done, and ready to serve


For Indian influences cut the Italian dressing by ½ the amount and add the remainder of plain yogurt to the mix, so you now have ½-cup Italian dressing and ½-cup yogurt, along with some curry powder and turmeric. Marinate, skewer, and grill as usual.

For Asian influences, eliminate the Italian dressing and use ½-cup of soy sauce, 1 tbsp of toasted sesame oil, ½ tbsp grated ginger, and ½ tbsp garlic. Marinate, skewer, and grill as usual.

For Southwest influences, eliminate the Italian dressing and rub the chicken with Annatto paste and season with 1 tsp chili powder, and ½ tsp cumin. Marinate, skewer, and grill as usual.

Grilled Chicken Tenders with East Meets West Barbeque, and grilled vegetables

Bon appetit!



©2010 CCR

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Tags: Barbecue · Recipes

23 responses so far ↓

  • 1 HoneyB // Aug 10, 2010 at 2:31 pm

    Ryan, my DIL would LOVE these!

    I’m eating Vegan right now – and kind of hope to stay that way – but now my challenge is how will I feed both Grumpy & myself when we are together! LOL.

  • 2 Boudreaux Ryan // Aug 10, 2010 at 2:34 pm

    Hi Shelby, I know the feeling, when we were on the ETL for 6 weeks, not one speck of animal protein was eaten, at least for me and the misses. We are going back on the regimen next week.

  • 3 Torviewtoronto // Aug 10, 2010 at 2:37 pm

    lovely bbq

  • 4 OC2Seattle // Aug 10, 2010 at 3:07 pm

    Perfect recipe for an outdoor party! Thanks so much.

  • 5 Emily @Cleanliness // Aug 10, 2010 at 3:13 pm

    Oh. Oh, now those are gorgeous.

  • 6 Pepy @Indonesia Eats // Aug 10, 2010 at 3:24 pm

    For Indonesian influenece, add kecap manis (sweet soy sauce) and peanuts :))

    I’m craving for grilled chickens now

  • 7 MaryMoh // Aug 10, 2010 at 3:38 pm

    Lovely marinade. I love skewers…fun to make and fun to eat. I’m looking forward to outdoor cooking. Has been raining and windy:(

  • 8 Shree // Aug 10, 2010 at 3:55 pm

    yummmm 🙂 love the ‘finger lickin rub’ description 🙂

  • 9 Adelina // Aug 10, 2010 at 4:15 pm

    beautiful! looks rich with flavor!

  • 10 Drick // Aug 10, 2010 at 4:38 pm

    like the variations – always like different tastes on the platter… and the tongue…

  • 11 kateiscooking // Aug 10, 2010 at 6:18 pm

    Love the versatility there, Ryan! Do you share the East Meets West bbq sauce recipe? And, what is that lovely sauce on the grilled eggplant? My mouth is watering!!!

  • 12 Gitte // Aug 10, 2010 at 7:58 pm

    Lots of great tips for varying the taste. They look amazing Chef.

  • 13 Gera @ SweetsFoodsBlog // Aug 10, 2010 at 10:41 pm

    Just absolutely amazing these grilled chickens…the color is very tempting! 🙂



  • 14 penny aka jeroxie // Aug 11, 2010 at 2:49 am

    Just like satay to me – meat on skewers 🙂

  • 15 Kristen // Aug 11, 2010 at 9:16 am

    That looks so delicious. I am so glad grilling season is far from over. There are too many recipes I still want to try!

  • 16 5 Star Foodie // Aug 11, 2010 at 9:42 am

    These chicken tenders look so juicy and delicious, excellent flavors and I like all the different variations!

  • 17 Joy // Aug 11, 2010 at 10:22 am

    That looks great. What a wonderful way to cook chicken.

  • 18 The Mom Chef // Aug 11, 2010 at 10:45 am

    Yum, those look delicious. I love any food on the grill, but there’s something about skewered chicken that is awesome. Thanks for sharing your recipe.

  • 19 Boudreaux Ryan // Aug 11, 2010 at 10:56 am

    Kate, the East Meets West Barbecue sauce is one that I am developing for future bottling production and I cannot divulge the secret recipe, it is still a work in progress anyway, ingredients and the formula are still being perfected at this time!
    The sauce on the eggplant is a sour cream sauce, I posted about the grilled vegetables several weeks ago, you can find the recipe here:

  • 20 Boudreaux Ryan // Aug 11, 2010 at 11:00 am

    Hi Natasha, so nice to see you here again, been way too long, and thank you!

  • 21 Boudreaux Ryan // Aug 11, 2010 at 11:01 am

    Hey Mom Chef, I love the little chef hat in your logo!

    Culinarily yours,

  • 22 The Heritage Cook // Aug 12, 2010 at 10:11 am

    Fresh Corn, Poblano, and Tomatillo Soup…

    I liked your entry and I’ve added a Trackback to it on my weblog! JB…

  • 23 pegasuslegend // Aug 15, 2010 at 1:05 pm

    hi there! what a great rub for the chicken this had to be awesome !!!