Place your chicken tenders in a large bowl and add pickle juice to cover. Add in the bay leaves, if using.

Cover and refrigerate for at least 3 hours to overnight.

Take chicken out of the fridge 30 minutes prior to cooking to reach room temp. Remove and discard the bay leaves and pickle juice before cooking.

Heat your outside grill or a grill pan over medium-high heat. Spray your grill very lightly with avocado oil before grilling.

Grill your chicken tenders for 3-5 minutes per side, or until grill marks appear and it's no longer pink on the inside.

Serve with pickles and lemon wedges.

Enjoy!