The most juicy, tender chicken with the easiest marinade. Dijon, honey, olive oil, rosemary, lemon. THE BEST EVER.
4.9 stars (25 ratings)
Ingredients
¼cupcoarse ground Dijon mustard
½shallot, diced
3tablespoonshoney
2tablespoonsolive oil
2tablespoonschopped fresh rosemary
1tablespoonfreshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1 ½poundschicken tenderloins
1tablespooncanola oil
Instructions
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.
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.
Preheat grill to medium heat.
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.
Brush with reserved Dijon mixture, cooking for an additional 1-2 minutes.