Grilled Traeger Chicken Tenders Recipe – Meal Prep It

There’s something magical about firing up the Traeger and letting that wood-fired flavor do its thing. If you’ve only been grilling burgers or smoking ribs on yours, let me introduce you to one of the easiest and most versatile recipes you can make: Traeger chicken tenders! Juicy, tender, and coated in a simple spice rub, these chicken tenderloins are a weeknight dinner winner. They cook quickly, soak up smoky flavor beautifully, and can be used in so many different meals. Whether you’re feeding kids who love finger foods or meal-prepping for the week, this is the recipe you’ll keep on repeat!

Grilled Traeger Chicken Tenders Recipe – Meal Prep It

Cooking chicken on a Traeger just feels a little different than a typical outdoor grill.

Since it runs on wood pellets, you get steady heat and a light smoky flavor without having to babysit it. And because of the Traeger’s 6-in-1 ability, it’s basically one outdoor cooker that can handle a bunch of different meals – not just “throw it on the grill and hope for the best.”

Chicken tenderloins are especially perfect because they cook fast, making them a great intro recipe if you’re new to smoking meats. Once you taste the unrivaled wood-fired flavor, you’ll never want to go back to stovetop chicken again!

These Traeger chicken tenders are a family favorite for good reason: quick, smoky, juicy, and super versatile. With just a few spices and the magic of your Traeger grill, you’ve got an epic meal ready in minutes.

Make a double batch – you’ll thank yourself when you have leftovers for salads, wraps, and meal prep. Trust me, once you try these, they’ll be on repeat in your kitchen all year long!

Why you’ll love these chicken tenders

Quick cook time – Unlike chicken breasts or thighs, tenderloins are small and cook in under 20 minutes, which makes them perfect for those “what’s for dinner?” nights when you need something fast.

Family-approved – They’re easy for little hands (hello, finger food), but still seasoned enough that the adults at the table don’t feel like they’re eating plain chicken.

Protein meal prep – Cook once, enjoy all week in different dishes: salads, wraps, quesadillas, bowls, or quick lunchboxes when you need protein ready to go.

Simple ingredients you’ll need for smoky chicken tenders

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Chicken tenders – Chicken tenderloins cook fast and stay super juicy. Trim off any tough tendon if needed.
• Extra virgin olive oil – Helps the seasoning stick and keeps the tenders from drying out on the grill.
• Sea salt – Brings out all the flavor (and helps the chicken taste “finished,” not bland).
• Black pepper – Adds a little bite and balances the smoky spices.
• Granulated garlic (or garlic powder) – Gives that savory, craveable “grilled chicken” flavor without needing a marinade.
• Paprika – Adds warmth and a subtle sweetness (plus helps with that golden color).
• Smoked paprika – The secret weapon for deeper smoky flavor that pairs perfectly with Traeger smoke.
• Cumin – Adds a cozy, earthy depth that makes these taste extra seasoned and not one-note.

How to make Traeger tenders with perfect results

Step 1: Turn the Traeger on to smoke and leave the lid open for 5 minutes to start the smoke. Set your Traeger temperature to 375 degrees F and close the lid to allow it to preheat. This is the sweet spot for cooking chicken tenders so they stay moist while developing a golden exterior.

Step 2: Place chicken tenders in a large bowl (or a large ziplock bag). Drizzle with EVOO and sprinkle on sea salt, pepper, garlic, paprika, smoked paprika, and cumin. Toss until evenly coated with the marinade ingredients.

Step 3: Arrange chicken tenders directly on the grill grates. Close the lid and cook for 15-20 minutes, flipping halfway. Use a meat thermometer to check doneness – chicken is safe and juicy at 165 degrees F internal temperature, measured at the thickest part. Let tenders rest for 3–5 minutes before serving. This locks in juices and keeps the chicken extra tender.

Best wood pellet choices for Traeger chicken tenders

The wood pellets you choose can totally change the vibe of these tenders – same seasoning, different flavor finish. Here are my go-to options (and when to use each one):

• Applewood pellets – Mild, slightly sweet smoke that’s super kid-friendly. Perfect if you want that “classic grilled chicken” flavor with just a hint of smoke.
• Cherry pellets – Another fruity, mellow option, but a little deeper than apple. Great if you love a slightly richer smoke flavor and that pretty golden color on the chicken.
• Hickory pellets – Bold, classic BBQ smoke. If you want your chicken tenders to taste extra “backyard BBQ,” hickory is the move – just know it’s stronger, so it can take over if you’re sensitive to heavy smoke.
• Maple pellets – Smooth and subtly sweet, kind of like a softer version of hickory. Awesome for tenders when you want a cozy, rounded flavor without going too smoky.
• Signature blend pellets – The easiest all-purpose choice. These blends are designed to be balanced and foolproof, so if you don’t want to overthink it, grab a blend and call it done.
• Mesquite pellets – Very bold and punchy. I usually skip mesquite for chicken tenders unless I’m doing a Tex-Mex twist.

My quick rule of thumb:
If I’m feeding kids or keeping it simple → apple or a signature blend.
If I want that unmistakable BBQ flavor → hickory.
If I’m meal prepping and want a flavor that works in everything (salads, wraps, bowls) → signature blend.

What if I don’t have a Traeger?

No Traeger? No problem, my friend! You can still make these chicken tenders with the exact same seasoning blend – your chicken just won’t have that wood-fired smoke flavor (but it’ll still be super juicy and delicious).

Oven Method (easy + hands-off)

Preheat your oven to 425 degrees F and line a sheet pan with parchment paper (or lightly oil it). Toss the chicken tenders with the olive oil and seasonings, then spread them out in a single layer so they aren’t touching. Bake for 12-16 minutes, flipping halfway, until the thickest part reaches 165 degrees F internal temperature. If you want a little extra color at the end, broil for 1-2 minutes – just keep an eye on them so they don’t dry out.

Air Fryer Method (fast + crispy edges)

Preheat your air fryer to 400 degrees F if yours recommends it. Add the seasoned tenders in a single layer (work in batches if needed because crowding = steaming). Air fry for 8–10 minutes, flipping halfway, until they hit 165 degrees F internal temp. This method gives you the most “crispy-ish” outside without any breading.

Stovetop Skillet Method (quick + no preheating required)

Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the tenders for 3-5 minutes per side, depending on thickness, until cooked through and 165 degrees inside. If the outside is browning too fast, lower the heat slightly so the middle can finish without drying out.

Tip for any method: chicken tenders can go from juicy to dry really fast so the best results come from pulling them right when they hit 165 degrees D and letting them rest a couple minutes before serving.

Flavor variations

One of my favorite parts about this recipe is how customizable it is. Try these spins when you’re craving something different:

• Sweet & Smoky – Add 1 tbsp brown sugar to the rub for caramelized edges.
• BBQ-Style – Brush with Traeger BBQ sauce during the last 5 minutes of grilling.
• Buffalo Tenders – Toss in buffalo sauce and serve with celery + ranch.
• Tex-Mex Twist – Swap cumin for chili powder and serve with guacamole.
• Mediterranean – Add oregano, lemon zest, and garlic for a fresh, herby vibe.

Serving ideas + perfect pairings

These chicken tenders are so versatile, they’ll become your go-to protein for multiple meals!

Here are my favorite ways to serve them and what to pair them with, so dinner basically plans itself.

Serve them with simple side dishes like roasted veggies and mashed potatoes for comfort food vibes, or keep it lighter by chopping them into salads – they’re so good in a harvest cobb salad or a classic Caesar.

For kids, I love serving them with carrot sticks + kefir ranch for a healthier take on nuggets, and they’re also perfect tucked into wraps with lettuce, cheese, and a drizzle of dressing.

Want a more filling meal? Build a balanced bowl with rice or quinoa, roasted veggies, and a creamy yogurt dill sauce.

And on game day, make it a platter situation with dipping sauces like ranch, BBQ, and honey mustard.

If you’re not sure what to put on the plate with them, here are crowd-pleasing sides that always work:

• sweet potato fries (crispy + sweet balances the smoky chicken)
• corn bread made in a skillet with the best crust
• coleslaw for something crunchy and tangy
• mac and cheese because smoky chicken + creamy pasta is pure comfort
• grilled veggies like zucchini, peppers, or asparagus when you want to keep it simple and fresh.

Storage & reheating

• Fridge: Keep leftovers in an airtight container for up to 5 days.
• Freezer: Freeze cooled tenders in a zip-top bag for up to 6 months.
• Reheat: Warm in the oven at 325 degrees F or air fryer until hot. Avoid microwaving for too long – it can dry them out.

Kid Hack: Reheat tenders in the air fryer and slice into chicken strips for easy school lunch wraps.

Pro tips

• Oil first, then spices – Helps everything stick evenly.
• Don’t overcrowd – Space tenders out so the smoke can circulate.
• Thermometer = juicy chicken – Hitting 165 degrees makes all the difference.
• Let them rest – Just 3 minutes makes them even juicier.
• Switch up the pellets – Hickory = bold flavor, applewood = sweeter smoke.

FAQ

How long does it take to cook chicken tenders on a Traeger?

About 15-20 minutes at 375 degrees F. Always check for 165 degrees F internal temp for the best result.

Can I use chicken breasts instead?

​Yes, but slice them into strips for even cooking. Whole chicken breasts take longer than a smaller piece of chicken.

Do I need to marinate the chicken first?

Nope! The poultry rub and Traeger smoke give plenty of flavor. But if you want to marinate, try olive oil, lemon juice, Worcestershire sauce, and garlic for 30 minutes beforehand.

What’s the best dipping sauce for these?

​Ranch dressing, BBQ sauce mixture, buffalo sauce, honey mustard, or even a creamy garlic sauce.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this smoked chicken tenders recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Chicken tenderloins – Swap with boneless, skinless chicken breasts cut into strips (cook time may be a few minutes longer depending on thickness). Chicken thighs work too (juicier!), just expect a longer cook time and check internal temp in the thickest part. Using frozen tenders? Thaw fully first so the seasoning sticks, and they cook evenly.

Olive oil – Use avocado oil (great high-heat option) or light olive oil. In a pinch, melted butter works for extra richness (it browns faster, so keep an eye on the outside).

Seasonings – A great all-purpose seasoning swap is my Traeger poultry seasoning.

Want more heat or sweetness?

• Add cayenne or red pepper flakes for spice.
• Add brown sugar (1–2 teaspoons) for sweet-and-smoky edges (especially good if you plan to brush with BBQ sauce).

More Traeger favorite recipes you’ll love

• Perfect grilled Traeger chicken breast
• Traeger pork loin roast recipe
• Traeger grilled salmon
• The BEST Traeger burgers

If you try this best traeger chicken tenders recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather