Teriyaki Chicken Tenders on a Blackstone Griddle

These Teriyaki Blackstone Chicken Tenders aren’t just a kid-friendly meal — adults will love them too. This paleo and keto-friendly chicken tender recipe takes under 15 minutes to prepare and makes a great weeknight dinner or meal-prep option.

Teriyaki Blackstone Chicken Tenders

I originally planned to make buffalo chicken tenders in the air fryer, but I had leftover paleo honey teriyaki sauce from another recipe. After grilling teriyaki chicken thighs on the Blackstone recently, I decided to use the remaining sauce on chicken tenders — and it was the perfect choice.

These tenders are an easy way to use up extra teriyaki sauce and pair well with low-carb sides like grilled vegetables or cauliflower fried rice. They’re also convenient for meal prep: cook a batch, refrigerate, and reheat for quick lunches or dinners.

Why you’ll love these paleo teriyaki chicken tenders

• Paleo-friendly — this recipe uses a homemade paleo teriyaki sauce rather than store-bought soy-based sauces.
• Low carb and high protein — each serving provides substantial protein while keeping carbohydrates low.
• Fast and simple — minimal ingredients and quick cooking make this a reliable weeknight option.

Ingredients

• Homemade paleo teriyaki sauce (or a gluten-free teriyaki alternative)
• Skinless, boneless chicken tenders
• Avocado oil
• Coarse salt and black pepper

Tips & Tricks

Make sure the griddle is fully preheated before adding the tenders; a quick water-splash test will show if it’s hot enough. Because tenders are small, they cook quickly — watch them closely to avoid overcooking. Remove the chicken when the internal temperature reaches 165°F and let it rest a few minutes before serving so the juices redistribute and the sauce sets.

Tools to make this easy recipe

• A flat top griddle or Blackstone is ideal, but a cast-iron skillet works well too.

How to make Blackstone Chicken Tenders

1. Season the chicken. Toss the tenders with avocado oil, salt, and pepper until evenly coated.
2. Cook on the griddle. Preheat the Blackstone to medium-high. Place the tenders on the hot surface and cook 5–6 minutes per side, until they reach an internal temperature of 165°F.
3. Glaze with teriyaki sauce. Turn off the griddle but keep the tenders in place. Brush them with the teriyaki sauce and cover for 1 minute to allow the sauce to thicken and glaze the chicken.
4. Rest and serve. Remove the tenders from the griddle and let rest 5 minutes before slicing or serving.

Stovetop Directions

If you don’t have a griddle, use a cast-iron skillet or heavy frying pan. Heat over medium-high, add the seasoned tenders, and cook 5–6 minutes per side until they hit 165°F. Remove from heat, baste with teriyaki sauce, cover for 1–2 minutes, then transfer to a plate and rest 5 minutes before serving.

Teriyaki Sauce Substitution

If you prefer not to make a homemade paleo teriyaki, choose a gluten-free, tamari-based brand. For a different flavor profile, a low-carb BBQ sauce also works well — choose a sugar-free option to keep carbs down.

What to serve with Blackstone Griddle Chicken Tenders

These tenders pair nicely with grilled teriyaki vegetables and fried rice. For a low-carb meal, serve them with zucchini on the griddle, Brussels sprouts with bacon, or grilled asparagus. Leftover basmati or cauliflower rice reheated on the griddle with a little sauce makes a tasty side.

How to store

Keep leftovers in an airtight glass container in the refrigerator for up to 5 days.

How to reheat

Reheat on a microwave-safe plate for 1–1.5 minutes on high, or warm in a skillet until the internal temperature reaches 165°F. Reheating gently on a griddle or in a skillet helps maintain texture and glaze.

FAQs

Healthy Blackstone Recipes

If you enjoy this recipe, try other healthy options on the griddle such as salmon, lemon garlic shrimp, pork chops, teriyaki chicken thighs, or a juicy ribeye. The flat-top is versatile and perfect for quick, flavorful meals.

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