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Weekly Bulk Apple Cider Dijon Grilled Chicken

Apple Cider Honey Dijon Grilled Chicken Tenderloins www.lillieeatsandtells.com

Once a week I grill a ton and it goes in and on everything! A simple, basic, must. (*I recently edited this to increase amounts of mustard and garlic according to my preference! If you preferred the old quantities, it was 2 tbs mustard and 8 cloves garlic.)

Ingredients

*Sometimes 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.

Instructions

  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.

Notes

EDITED: I now have this recipe in My Fitness Pal so you can just search “Lillie Eats and Tells Apple Cider Dijon Chicken” and log as many grams of grilled chicken as you put on your plate!  Easy Peasy. So you can ignore below… but I’m leaving it there in case it’s useful to anyone still!

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

Nutrition