Balsamic, Dijon, and Garlic Marinated Chicken Tenders
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.
Servings: 12 servings
Calories: 191kcal
Ingredients
- 4 lb chicken tenderloins 1792g
- 1/4 cup balsamic vinegar 60g
- 1/4 cup dijon mustard 60g
- 8 frozen garlic cubes 40g, or minced cloves
- 3 Tbsp. brown sugar 36g
- 2 Tbsp. soy sauce 30g
- 1 Tbsp. olive oil 15g
- 1 Tbsp. chili powder
- 1 Tbsp. paprika
- 1 Tbsp. oregano
- 1 Tbsp. kosher salt
Instructions
- 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!
Notes
For breasts: I love to butterfly my breasts for even cooking. Grill for about 4 minutes per side or to 165°F.
GF/DF: Yes! Just make sure to use gluten-free soy sauce.
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Nutrition
Serving: 112g | Calories: 191kcal | Carbohydrates: 4.6g | Protein: 34g | Fat: 3.3g | Fiber: 0.2g