Grilled Honey Mustard Chicken Tenders

The most juicy, tender chicken with the easiest marinade. Dijon, honey, olive oil, rosemary, lemon. THE BEST EVER.

So I kind of wore a down jacket today. I know. It was 67 degrees F. That’s cold.

Except it’s going to be 89 tomorrow! Midwest weather is crazy, guys. At least in Los Angeles, it was consistently 75-80 degrees for 75% of the year.

Anyway, I bring up the weather because I am going to grill the heck out of these chicken tenders before it gets to Chiberia time!

With just a simple honey mustard marinade, this should only take 10 minutes to prep. And you’ll be so surprised as to how epic these chicken tenders are. They get marinated for 2-8 hours, then thrown on the grill, then finished off with the rest of the glaze, yielding that perfectly sticky glaze.

It’s so wonderfully sticky-sweet and savory. Aka, the best flavor combo ever.

Serve with a salad, crusty bread, and all the wine before winter hits. It’s going to come fast!

Grilled Honey Mustard Chicken Tenders

Yield: 4-6 servings

prep time: 2 hours 15 minutes

cook time: 10 minutes

total time: 2 hours 25 minutes

The most juicy, tender chicken with the easiest marinade. Dijon, honey, olive oil, rosemary, lemon. THE BEST EVER.

Print Recipe

entree

Grilled Honey Mustard Chicken Tenders

2 hours 15 minutes10 minutes

Chungah Rhee

Ingredients:

• 1/4 cup coarse ground Dijon mustard
• 1/2 shallot, minced
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper. to taste
• 1 1/2 pounds chicken tenderloins
• 1 tablespoon canola oil

Directions:

1. In a medium bowl, whisk together Dijon, shallot, honey, olive oil, rosemary, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/2 of the mixture in the refrigerator until ready to serve.
2. In a gallon size Ziploc bag or large bowl, combine chicken and Dijon mixture; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium heat.
4. Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
5. Brush with reserved Dijon mixture, cooking for an additional 1-2 minutes.
6. Serve immediately.

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