These Balsamic, Dijon, and Garlic Marinated Chicken Tenders are proof that simple ingredients can deliver big flavor. With a tangy, savory marinade and just the right touch of sweetness, this easy chicken recipe works great for weeknight meals, meal prep, and a quick protein for salads and bowls.

About This Recipe

This recipe is all about big flavor with minimal effort. A quick whisk of balsamic vinegar, Dijon mustard, and garlic creates a balanced marinade that gives you a versatile chicken recipe you can use all week!

These chicken tenders are super versatile! Easily pair with your favorite roasted veggies, rice, salads, or mashed potatoes for a complete meal.

And if you love pork, be sure to also try my Brown Sugar Spiced Pork Tenderloin with Chimichurri.

Ingredients and Substitutions

Chicken tenderloins: Make sure to trim the tendons and any unwanted bits. People love the fork trick! (Google it if you’d like!) But I prefer to simply cut a little triangle out of my tenderloins and move on. Doesn’t need to be perfect! If using chicken breasts, I recommend butterflying them into thinner cutlets so they’ll cook more quickly and evenly.
Balsamic vinegar: You might notice I’m obsessed with my fruity vinegars from Baker and Olive, but I know they’re a specialty item and not everyone will have them! If you don’t, any balsamic vinegar works fine.
Dijon mustard: Use any good grainy dijon mustard. I love the one from Trader Joe’s!
Olive oil: You can also use avocado oil or your favorite cooking oil.
Garlic: The frozen garlic cubes are my favorite for taste and convenience, but you can also use fresh minced garlic.
Soy sauce: Use low-sodium if preferred and gluten-free if needed.
Brown sugar: Gives the perfect amount of rich, caramelized sweet flavor to this chicken. It also gives the chicken tenderloins a nice little crust when grilled.
Seasonings: Chili powder, paprika, oregano, and kosher salt.

Dietary Adaptations

GF/DF: Yes! Just make sure to use gluten-free soy sauce.

How To Make

Trim the tendons and any unwanted bits off of tenderloins. People love the fork trick! (Google it if you’d like!) But I prefer to simply cut a little triangle out of my tenderloins and move on. Doesn’t need to be perfect!
Combine the remaining ingredients to form your marinade and pour it over the chicken in a resealable bag or container. You can refrigerate for several hours – overnight. OR if you’re more pressed for time, I like to let it marinate for about 30 minutes on my counter before grilling. If storing in the fridge, remove the chicken about 20-30 minutes before grilling to allow it to come to room temperature for more even cooking.
Pre-heat and carefully oil your grill. Sprinkle chicken with a fresh pinch of kosher salt and a little cracked pepper. Cook over medium-high heat for about 2-3 minutes per side or until chicken reaches an internal temperature of 165°F.
Use this chicken in sandwiches, on salads, grain bowls, wraps, etc!

Helpful Tips

Butterfly breasts: If using chicken breasts, make sure to butterfly them for even cooking. Grill for about 4 minutes per side or to 165.
Marinate overnight: If I am planning ahead, I love letting this chicken marinate overnight so the flavor can really sink in! However, if you’re pressed for time, 30 minutes works just fine!
Let rest: If you have time, I highly recommend letting the chicken tenders rest for a few minutes after cooking (I swear that’s the key to juicy, tender chicken!).

Serving Suggestions

You can serve these chicken tenderloins with just about anything, it’s that versatile. I like pairing it with a hearty, but still healthy side dish to make for a really filling family meal.

You can also serve this chicken with one of my tasty salads for a lighter lunch option. Here are my favorite side dishes to go with these chicken tenderloins:

For More Delicious Chicken Recipes

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