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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!
Absolutely! You can substitute thyme (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!
Tag @damn_delicious on Instagram and hashtag it #damndelicious!