California Grilled Honey Mustard Chicken Tenders
Ingredients
Method
- In a medium bowl, whisk together the Dijon mustard, minced shallot, honey, olive oil, chopped rosemary, Meyer lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Transfer half of this mixture to a covered container and refrigerate until serving.
- Place the chicken tenderloins in a large resealable plastic bag or bowl. Pour the remaining Dijon mixture over the chicken, seal, and toss to coat evenly. Marinate in the refrigerator for at least 2 hours or up to 8 hours, turning the bag occasionally.
- Preheat your grill to medium heat (about 350°F). Remove the chicken from the marinade and let any excess drip off.
- Brush the chicken lightly with canola oil and season with a pinch of salt and pepper. Grill the tenders, turning once or twice, until they are cooked through and reach an internal temperature of 165°F, about 8 minutes.
- In the last 1–2 minutes of grilling, brush the chicken with the reserved Dijon mixture. Continue cooking just until the glaze is warmed and slightly caramelized.
- Transfer the grilled chicken tenders to a platter and serve immediately, with any extra reserved glaze on the side if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Grilled Honey Mustard Chicken Tenders
I’ll be honest I’ve had my share of grilling disasters. You know the ones: you get the chicken all nice and charred on the outside, only to cut into it and find it’s dry as cardboard. Or worse, the sugary marinade catches fire and you’re left with a smoky mess and hockey pucks for dinner. It’s enough to make you want to just order takeout.
But these grilled honey mustard chicken tenders? They’re different. They’re the recipe that finally made me feel like a grill master, even on a busy Tuesday night when the kids are hungry and I’ve got about 20 minutes to get dinner on the table.
The secret is in the balance. The honey brings sweetness, the coarse ground Dijon adds that tangy kick, and the fresh rosemary and Meyer lemon brighten everything up. And because chicken tenderloins are thin, they cook in about 8 minutes flat. No dry chicken, no burnt sugar, just juicy, caramelized perfection.
Plus, this is one of those recipes that works for everyone. The kids love the sweet glaze. Adults appreciate the sophisticated flavor. And you? You get to feel like a hero without breaking a sweat.
Ingredient Notes
Let’s talk about what makes these grilled honey mustard chicken tenders so special. It’s not a long list, but each ingredient pulls its weight.
- Coarse ground Dijon mustard: This is the backbone of the honey mustard marinade. The coarse grind gives you little bursts of mustard seed in every bite. Don’t use the smooth yellow stuff here you want texture and that sharp, tangy flavor that stands up to the honey.
- Honey: Just 3 tablespoons bring the sweetness. It’s what creates that beautiful caramelized glaze on the grill. Trust me on this don’t skip it or try to substitute with maple syrup. Honey has just the right consistency and sweetness.
- California olive oil: Extra virgin adds a subtle fruity note that ties everything together. It also helps the marinade coat the chicken evenly.
- Fresh rosemary: This is where the magic happens. Fresh rosemary has this piney, aromatic quality that dried just can’t match. If you’ve got a plant in your garden, even better.
- Meyer lemon juice: Meyer lemons are sweeter and less acidic than regular lemons. They brighten the marinade without making it sour. Regular lemons work too, just use a bit less.
- Shallot: Finely minced, it adds a gentle onion flavor that melts into the background. No harsh raw onion bite.
- Chicken tenderloins: These are the strip of meat attached to the underside of a chicken breast. They’re naturally tender and cook quickly. Perfect for this recipe.
One more thing reserve half the marinade before adding the raw chicken. This is your glazing sauce for the grill. It’s a small step that makes a huge difference.
How to Grill Honey Mustard Chicken Tenders
Okay, let’s get to the good part. Here’s how to make these grilled honey mustard chicken tenders without burning, drying out, or any of those other common grilling mistakes.
Stage 1: Make the Marinade
In a medium bowl, whisk together the coarse ground Dijon mustard, minced shallot, honey, California olive oil, chopped fresh rosemary, Meyer lemon juice, a teaspoon of kosher salt, and half a teaspoon of black pepper. Take half of this mixture and set it aside in a covered container in the fridge that’s your glaze for later.
Stage 2: Marinate the Chicken
Place the chicken tenderloins in a large resealable plastic bag or a bowl. Pour the remaining marinade over them, seal the bag, and toss to coat every piece evenly. Pop it in the fridge for at least 2 hours, but you can go up to 8 hours if you’ve got the time. The longer it marinates, the more flavor seeps in.
Here’s a pro tip: if you’re meal prepping, you can marinate the chicken in the morning before work. By dinner time, it’s ready to go.
Stage 3: Grill to Perfection
Preheat your grill to medium heat about 350°F. Remove the chicken from the marinade and let any excess drip off. Brush the tenders lightly with canola oil and season with a pinch of salt and pepper. The oil helps prevent sticking and promotes even browning.
Place the tenders on the grill and cook for about 8 minutes total, turning once or twice. You’re looking for an internal temperature of 165°F. The tenders will have beautiful grill marks and a golden-brown color.
Stage 4: Glaze and Serve
In the last 1 to 2 minutes of grilling, brush the chicken with that reserved honey mustard glaze you set aside. Let it cook just until the glaze is warmed and slightly caramelized. Don’t leave it on too long, or the sugar in the honey can burn.
Transfer the grilled chicken tenders to a platter and let them rest for about 5 minutes before serving. This lets the juices redistribute, so every bite is moist and tender. Serve with any extra glaze on the side for dipping.
Make-Ahead and Storage Tips
These grilled honey mustard chicken tenders are perfect for meal prep. Here’s how to make the most of them:
- Make ahead: You can marinate the chicken up to 8 hours in advance. Just keep it in the fridge in a sealed bag or container.
- Store leftovers: Place any leftover chicken in an airtight container and refrigerate for 3 to 4 days.
- Freeze for later: You can freeze the marinated chicken (raw) in a freezer bag for up to 3 months. Thaw in the fridge overnight before grilling.
- Reheat properly: The best way to reheat is in the oven at 350°F, covered with aluminum foil, until warmed through. This keeps the chicken from drying out. For individual portions, the microwave works in a pinch.
These also make an amazing addition to salads, wraps, or grain bowls for lunch the next day.
What to Serve with Chicken Tenders
These grilled honey mustard chicken tenders are versatile enough to pair with just about anything. Here are some ideas to round out your meal:
- Simple green salad: Toss some mixed greens with a light vinaigrette. The tangy dressing complements the sweet glaze.
- Roasted vegetables: Asparagus, zucchini, or bell peppers roasted with olive oil and salt. Easy and colorful.
- Rice or quinoa: A simple side of rice pilaf or fluffy quinoa soaks up any extra glaze.
- Buttery peas: Quick, easy, and a hit with kids.
- Grilled corn on the cob: Because it’s summer and you’ve already got the grill going.
For a complete backyard BBQ menu, serve these tenders alongside a fresh fruit salad and some crusty bread. It’s the kind of meal that feels special but comes together in no time.
Frequently Asked Questions
So there you have it juicy, flavorful grilled honey mustard chicken tenders that come together in about 30 minutes. No dry chicken, no burnt sugar, just pure summer dinner magic. I’d love to hear how yours turn out. Drop a comment below or tag me in your photos on Pinterest I’m always looking for new inspiration!
Source: Nutritional Information
What are chicken tenderloins?
Chicken tenderloins are the thin strip of meat attached to the underside of a chicken breast. They’re naturally tender and cook quickly, making them perfect for grilling. If you can’t find them, just cut chicken breasts into strips about 1/2 to 3/4-inch thick.
I don’t like rosemary. Can I substitute something else?
Absolutely. Fresh thyme, sage, or basil all work beautifully in this honey mustard marinade. Use the same amount about 2 tablespoons of fresh herbs. Dried herbs can be used in a pinch, but reduce to 2 teaspoons since dried herbs are more concentrated.
Can I make this ahead of time?
Yes! You can marinate the chicken up to 8 hours in advance and keep it in the fridge. You can also grill the chicken tenders ahead of time and reheat them in the oven at 350°F, covered with foil, until warmed through. They stay juicy for up to 4 days in the fridge.
What if I don’t have a grill?
No problem! Use a grill pan on the stovetop over medium-high heat to get those same beautiful grill marks and charred flavor. Or bake the chicken tenders at 400°F for 15-20 minutes, brushing with the reserved glaze during the last few minutes.
How can I store leftovers?
Store leftover grilled honey mustard chicken tenders in an airtight container in the fridge for 3 to 4 days. For best results when reheating, use the oven at 350°F covered with foil. You can also freeze the marinated raw chicken for up to 3 months.
How to know if the chicken is cooked?
The safest way is to use an instant-read thermometer. Insert it into the thickest part of a tenderloin it should read 165°F. Visual cues include clear juices (not pink) and firm, opaque meat. Chicken tenders are thin, so they cook quickly about 8 minutes total on the grill.
Is it safe to marinate chicken overnight?
Yes, it’s perfectly safe to marinate chicken in the fridge for up to 8 hours. The acid from the lemon juice and the salt in the marinade help tenderize the meat. Just don’t go beyond 24 hours, as the acid can start to break down the texture too much.
