Grilled Honey Mustard Chicken Tenders

The most juicy, tender chicken with the easiest marinade. Dijon, honey, olive oil, rosemary, lemon.

Yield: 4-6 servings | prep time: 2 hours 15 minutes | cook time: 10 minutes | total time: 2 hours 25 minutes


  • 1/4 cup coarse ground Dijon mustard
  • 1/2 shallot, minced
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper. to taste
  • 1 1/2 pounds chicken tenderloins
  • 1 tablespoon canola oil


  1. In a medium bowl, whisk together Dijon, shallot, honey, olive oil, rosemary, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/2 of the mixture in the refrigerator until ready to serve.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and Dijon mixture; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
  3. Preheat grill to medium heat.
  4. Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
  5. Brush with reserved Dijon mixture, cooking for an additional 1-2 minutes.
  6. Serve immediately.

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