✔ Updated · 4-ingredient marinade, grill pan method and step photos
These copycat Cracker Barrel chicken tenders are juicy and tangy from a honey, lime and Italian dressing marinade, then grilled golden. A family favorite at our local Cracker Barrel off I-40, and at home they take four ingredients.
At a glance
The one tip that matters: Flip each tender just once. Leaving it alone is what builds those golden grill marks and keeps the juices in.
Why You'll Love These Grilled Chicken Tenders
- Four ingredients, and one of them is bottled dressing.
- Fast, tenderloins grill in about 8 minutes.
- Lighter than fried, still juicy and full of flavor.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- My trick for juicy tenders. I pull them off the grill the moment they hit 165°F on my instant-read thermometer and let them rest for 5 minutes.
- Don't over-marinate. Tenderloins are small and soak up acid fast. One hour is plenty; past 4 hours the texture turns soft and mealy.
- Never reuse the raw marinade. If you want some for brushing or dipping, set aside a few tablespoons before the chicken goes in.
- No grill? A grill pan, griddle or nonstick skillet works over medium-high heat. You'll just miss the grill marks.
- Tenders vs breast. Tenderloins cook in about half the time of the same weight of whole breast. If you swap in sliced breast, cut strips the same thickness so they cook evenly.
- Leftovers. Refrigerate up to 3 days. Slice cold into salads and wraps, or reheat gently to 165°F.
Copycat Cracker Barrel Grilled Chicken Tenders
4
servings10
minutes8
minutes200
kcal1
minuteA copycat inspired by Cracker Barrel’s grilled chicken tenders: chicken tenderloins marinated for an hour in Italian dressing, honey and lime juice, then grilled over medium-high heat until lightly charred, juicy and 165°F inside. Serves 4.
Ingredients
1 pound chicken tenderloins
1/2 cup Italian dressing
1 1/2 teaspoons honey
1 teaspoon fresh lime juice
oil for the grill
Directions
- Trim the tough white tendon from the end of each tenderloin: hold the tendon with a paper towel and slide a knife along it.
- Whisk the Italian dressing, honey and lime juice in a bowl or zip-top bag. Add the chicken, turn to coat, then cover and refrigerate 1 hour (no more than 4).
- Heat a grill or grill pan over medium-high and oil the grates. Lift the chicken out of the marinade and discard the marinade.
- Grill 3 to 4 minutes per side, flipping once, until lightly charred and 165°F in the thickest part.
- Rest 5 minutes on a plate before serving.
Notes
- Combine this with salad, avocado, tomatoes, red onion, green beans, spinach and arugula to replicate our dish. This will allow you to enjoy healthy food that tastes great.
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Round Out the Meal, Country Style
Make it a full country dinner with my copycat Cracker Barrel hashbrown casserole, green beans, mac and cheese and a warm biscuit. You'll find more in my Cracker Barrel recipes collection.
Frequently Asked Questions
What is a chicken tenderloin?
It's the thin strip of muscle on the underside of the chicken breast. Because it does very little work, it's naturally tender, which is where the name comes from. Tenderloins cook faster than whole breasts.
Are Cracker Barrel chicken tenders grilled or fried?
Cracker Barrel offers both, and the grilled tenders are a popular lighter choice. This copycat is the grilled version: a quick marinade, then a hot grill until juicy and lightly charred.
How long should I grill chicken tenders?
About 3 to 4 minutes per side over medium-high heat, 6 to 8 minutes total. Check the thickest piece with a thermometer: it's done at 165°F.
Can I bake these chicken tenders instead?
Yes. Bake on a lined sheet pan at 425°F for 12 to 15 minutes, until 165°F inside. Broil for the last 1 to 2 minutes for a little color.
Can I use a different dressing?
Yes. Any zesty vinaigrette works. Greek, balsamic or a zesty Italian all give slightly different results; keep the honey to balance the acid.
