Weekly Bulk Apple Cider Dijon Grilled Chicken

Apple Cider Honey Dijon Grilled Chicken Tenderloins

Once a week I grill a ton and it goes in and on everything! A simple, basic, must.


*Sometime I like to add some herbs I have on hand or extra honey or fresh citrus. But this is our basic weekly, go-in-anything chicken.


  1. Thaw tenderloins and trim fat and weird strings and tendony stuff- ew.  Pat dry and place in large ziplock.
  2. Whisk all marinade ingredients together and pour over chicken.  Close bag and work the marinade so it spreads around. Let marinate anywhere from an hour to overnight.  Longer marinade = more flavor of course!
  3. Preheat grill to medium high (I usually err on the hotter side)
  4. Spray grill with cooking spray (carefully since it will make the flame go wild for a second)
  5. Sprinkle a little more kosher salt over chicken and grill for just 2-3 minutes per side. I make sure and get nice dark marks on the first side and can always pull off early on the flip side if needed. At least that way you know you’ll guarantee some nice color.


LOGGING SHORTCUT: If you don’t want to do your own recipe and trust my calculations, in my experience this should be accurate: