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We use our George Foreman to cook chicken tenders often; wash the fresh chicken tenders and pat dry with a paper towel. Put the thickest tenders in the middle of the grill, so that the top presses firmly on them. Sprinkle with a light seasoning such as salt and pepper. After the tenders are browned and no longer have any pink inside, you can add barbeque sauce and warm them for about one more minute.