Grilled Chicken Tenders – Easy Cracker Barrel Copycat

These Cracker Barrel Grilled Chicken Tenders are juicy, lightly sweet, and honestly just super easy. You only need 4 ingredients, and they cook fast — great for when you don’t wanna deal with a complicated dinner. Also works well for meal prep, or tossing on a salad later.

Jump to Recipe

Quick Summary

• Prep time: 5 mins (plus 1 hr marinade)
• Cook time: 8–10 mins
• Flavor: Lightly sweet, tangy, kinda smoky
• Great for: Easy dinners, meal prep, picky eaters

Why I Like This Recipe

This one’s been in rotation for a while. It’s just chicken but not boring. I keep a bottle of Italian dressing in the fridge just for this. Tastes good, smells good, doesn’t take forever. I usually make a batch and toss the leftovers in wraps or something. Easy win.

Ingredients

• 1 lb chicken breast tenders
• ½ cup Italian dressing
• 1 tsp fresh lime juice
• 1½ tsp hone

How To Make Grilled Chicken Tenders

• Make the marinade: Throw the dressing, lime juice, and honey in a bowl. Stir it. That’s it.
• Marinate the chicken: Add the tenders. Coat ‘em well. Cover and let them sit for at least an hour in the fridge. No shortcuts here — trust.
• Cook the tenders: Wipe off the marinade (don’t skip this). Medium heat, grill or skillet. Cook 3–5 mins per side — flip once. Should be golden and cooked through.

Tips for Success

• Pat the chicken dry before cooking. Helps it sear, not steam.
• Medium heat is the move. High heat dries them out.
• Don’t cram them in the pan — give them space or they’ll just kinda boil.
• Marinate for the full hour. It makes a real difference in flavor and texture.
• Use tenders, not big chicken breasts. They cook quick and stay juicy.

Storage and Reheating

• Fridge: Let them cool down. Store in a sealed container for up to 3 days.
• Freezer: Freeze in a flat layer. Good for a couple months if wrapped well.
• Reheat: Skillet over medium-low with a splash of water or oil. Cover and heat 3–5 mins. Microwaving works but kinda dries them out.

Frequently Asked Questions

• Can I use whole chicken breasts?
  You can, but you’ll need to slice them thinner or pound them out first. Tenders are just easier.
• Can I grill them outside?
  Yep — gas or charcoal works. Just keep the heat medium and don’t overcook.
• What’s a good side for this?
  Mac and cheese, mashed potatoes, roasted veggies… pretty flexible honestly.
• Can I make this ahead of time?
  Totally. Great for meal prep — store cooked tenders in the fridge and reheat as needed.
• Can I double the recipe?
  Yup. Just don’t overload the pan — cook in batches if you need to.

Common Mistakes and How to Dodge Them

• Not drying the chicken before cooking: Wet chicken doesn’t brown. It just steams. Pat it dry first.
• Marinating for too little time: The flavor needs time to soak in. An hour minimum. More is fine too.
• Using high heat: High heat can char the outside before the inside’s done. Medium keeps things even.
• Not flipping at the right time: Wait until they release easily from the pan. If they stick, they’re not ready.
• Forgetting to taste the marinade: Sometimes dressing brands vary — if yours is super tangy, balance it with a bit more honey.

Nutrition Facts (Per Serving)

• Calories: 201 kcal
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 72mg
• Sodium: 423mg
• Potassium: 444mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 3g
• Protein: 24g

You Might Also Like:

• Chicken n’ Rice  – Easy Cracker Barrel Copycat
• Chicken Noodle Soup  – Easy Cracker Barrel Copycat
• Baked Chicken and Dressing – Easy Cracker Barrel Copycat
• Chicken Pot Pie – Easy Cracker Barrel Copycat