Grilled Honey Mustard Chicken Tenders
These grilled honey mustard chicken tenders are juicy and moist with the easiest, flavor-packed marinade. Marinate ahead of time or overnight!
Ingredients
- ¼ cup coarse ground Dijon mustard
- ½ shallot, diced
- 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 ½ pounds chicken tenderloins
- 1 tablespoon canola 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.
- Serve immediately.
Notes
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor. These can also be baked at 400°F for 15-20 minutes (reaching an internal temperature of 165°F), brushing with the reserved marinade during the last few minutes of cook time.
- Use chicken breasts. If tenderloins are not readily available at your local supermarket, chicken breasts can be used instead, cut into large strips about 1/2 to 3/4-inch thick.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs (rosemary, thyme, sage or basil) are ideal here, delivering the best kind of flavor.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.