Food, Recipes

Recipe: Campfire-Grilled Smothered Chicken Tenders

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smothered chicken tenders 001

The trouble with grilling chicken is that it's awfully easy to cook it until it's dried out. Sure, there are a few tricks, especially for boneless skinless breasts, like pound them flat first and turning them often. But another way around it, perhaps, is to use the much smaller breast tenders. It's the sliver of meat on the backside of the breast about a third of the size, and you can often buy a package of these already separated. They cook quickly and slightly easier than the full breast sections. For an over-the-campfire meal that's also healthy, this one is pretty easy to pull off. You cook it all together wrapped in foil, right on the grill.


  • 8-12 breast tenders
  • Green bell pepper sliced into rings
  • Red oinion sliced into rings
  • Jalepeño sliced into rings (optional)
  • Garlic salt
  • Mrs. Dash seasoning
  • Shredded monterrey jack cheese


  1. Lay the chicken on a sheet of foil large enough to wrap the meal into a pouch
  2. Season the chicken
  3. Add the vegetable slices
  4. Roll it all up in the foil to completely cover the food
  5. Set the packet on the grill for about 12 minutes, flipping once or twice
  6. Once the chicken is fully cooked, open the packet and blanket it with cheese. Fold it closed and put it over heat for just a minute to melt the cheese
  7. Remove from the grill and serve

Shortcuts & Alternatives

You could do a few things differently, such as choosing different vegetables or perhaps doing a teryaki marinade and topping off with pinapple rings.


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