My kids can’t seem to get enough of my Crispy Baked Chicken Tenders, but there are those busy weeknights when breading and baking chicken is just not in the cards. Luckily, a few months ago I stumbled upon this fun recipe for grilled chicken tenders that my kids love just as much, but can be created in a few minutes of easy preparation time. We have been eating these about once a week ever since we tried this recipe and it is a hit every single time.
This is a knock-off recipe of Cracker Barrel’s grilled chicken tenders. I will admit though that I have never actually tried Cracker Barrel’s grilled chicken anything. If I spend the money to go out to dinner there it is fully spent on chicken & dumplings, fried okra, biscuits, and everything else breaded and delicious. If these tenders taste anything like what they serve in the restaurant though, I know that they would be a fun alternative to plates of fried foods.
Made from ingredients that are likely already in your refrigerator and pantry right now, these simple ingredients are exceptionally delicious and create a flavorful & juicy chicken tender that you will absolutely love. This recipe yields a pound’s worth of tenders. I triple the batch for salad topping and grilled chicken wraps that make easy weekday lunches or a busy weeknight dinner. My problem is getting the family to stop eating them so we have some leftovers on hand. I hope you will enjoy these as much as we have!
Cracker Barrel Grilled Chicken Tenders (adapted from Food.com)
Try this same technique with Yummy Honey Chicken, Zesty Chicken, or Rosemary Ranch Chicken for a quick weeknight dinner!
Oh those do sound tasty-I admit that I like crisp ones but sometimes you don’t want breading or crunch. I think I’ll need to go pick up a lime, but I’ve got everything else.
[Reply]
Amy Reply:
April 18th, 2011 at 7:54 am
I think you would like these, Colleen. I just used the bottled lime juice, but you could definitely do fresh lime juice too! These make great salad toppers or chicken wraps! Hope you have a great day!
[Reply]
These look delicious so we’re having them tonight! Thanks!
[Reply]
Amy Reply:
April 18th, 2011 at 9:02 am
Can’t wait to hear what you think of these, Robin! Enjoy your dinner tonight!!
[Reply]
CB chicken tenders are really good!! They are pan-fried in oil at the restaurant and served with honey mustard on the side. I’m sure this grilled version is healthier. I look forward to trying this recipe.
[Reply]
CB chicken tenders are really good!! They are pan-fried in oil at the restaurant and served with honey mustard on the side. I’m sure this grilled version is healthier. I look forward to trying this recipe.
[Reply]
Amy Reply:
April 18th, 2011 at 9:02 am
I think you can pan fry these too, but I agree that the grilling is probably a lot healthier. I have no idea if these taste like the real deal or not, but my family loved them. I hope you like the recipe, Michele!
[Reply]
Heather Reply:
March 21st, 2012 at 10:00 pm
I believe they are deep fried, not pan fried. There’s no pans at CB, just the grill and deep fryers.
[Reply]
These sound great Amy. As soon as we are stocked up, I will be trying them out!
[Reply]
Amy Reply:
April 18th, 2011 at 3:00 pm
I miss you already!
[Reply]
Something similar that is also yummy is to marinate the chicken in a mixture of italian dressing and pineapple juice – equal proportions of both. I usually just drain the juice from a can of pineapple chunks and then use the pineapple to make a fruit salad to go with the chicken. This is a favorite at our house.
[Reply]
Amy Reply:
April 18th, 2011 at 5:05 pm
That sounds delicious, Amanda! Thanks so much for the recipe idea!
[Reply]
Sounds like YUM! And I’ve got all the ingredients on hand. My favorite kind of recipe.
[Reply]
Pingback: The Motherload » Freebie Friday: April 22, 2011
Chicken tenders are always a hit with little hands at our house and especially with some tasty dipping sauce. I really like the idea of using pineapple juice and making an accompanying fruit salad.
[Reply]
I work at Cracker Barrel and their grilled chicken tenderloins are one of my favorites! One day while eating them on break, I asked the cook what they are marinated in. He brang me this huge back labeled “Honey Italian”. I just cooked them a couple days ago with the same recipe you have above and they are dead on! The browner you can get them without burning them, the better! They are nice and golden brown when served at work. You’ve nailed the recipe!!
[Reply]
Heather Reply:
March 21st, 2012 at 9:59 pm
*bag….not back.
[Reply]
Pingback: Chicken Pesto Open-Faced Flatbread Sandwich | The Motherload