If you’re craving a fast, flavorful dinner that feels restaurant-quality without the fuss, these Grilled Honey Mustard Chicken Tenders deliver every time. You’ll love the balance of tangy Dijon, sweet honey, zesty lemon, and aromatic rosemary. The quick marinade tenderizes the chicken while layering on bold flavor, and a short grill time keeps the texture juicy and perfect for weeknights. Serve with a crisp salad, grilled veggies, or herbed rice for a complete meal that fits right into Easy Meals and Healthy Chicken Recipes.
Table of Contents
Why you’ll love this recipe
- Big flavor with simple pantry ingredients.
- Quick cook time great for busy nights and meal prep.
- Family-friendly and perfect for outdoor grilling or a stovetop grill pan.
Ingredients
Below is the complete list you’ll need to make Grilled Honey Mustard Chicken Tenders:
Marinade & Chicken
- 1/4 cup coarse ground Dijon mustard
- 1/2 shallot, diced
- 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
Ingredient notes
- Coarse ground Dijon adds texture and punch; smooth Dijon works in a pinch.
- Fresh rosemary is best, but 2 teaspoons dried rosemary can substitute.
- Lemon juice brightens the marinade and balances the honey.
- Chicken tenderloins cook quickly and stay juicy; sliced chicken breast works, too.
Ingredient table
| Ingredient | Amount | Notes |
|---|---|---|
| Coarse ground Dijon mustard | 1/4 cup | Smooth Dijon OK |
| Shallot, diced | 1/2 | Finely diced |
| Honey | 3 tbsp | Adjust to taste |
| Olive oil | 2 tbsp | Extra-virgin preferred |
| Fresh rosemary, chopped | 2 tbsp | 2 tsp dried if needed |
| Lemon juice, fresh | 1 tbsp | Adds brightness |
| Kosher salt & black pepper | To taste | Season generously |
| Chicken tenderloins | 1.5 lb | Or sliced breasts |
| Canola oil | 1 tbsp | For brushing before grilling |
Step-by-Step Instructions
- Whisk the marinade: In a medium bowl, whisk Dijon, shallot, honey, olive oil, rosemary, lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Reserve half the mixture in the fridge for finishing sauce.
- Marinate the chicken: Add chicken tenderloins to a large zip-top bag or bowl; pour in remaining marinade. Seal and marinate at least 2 hours and up to 8 hours, turning occasionally.
- Preheat and prep: Heat grill to medium. Remove chicken from marinade and pat lightly to remove excess.
- Oil and season: Brush chicken with canola oil; season with additional salt and pepper if needed.
- Grill: Cook 6–8 minutes total, turning occasionally, until internal temperature reaches 165°F.
- Finish with sauce: Brush with the reserved Dijon-honey mixture and cook 1–2 minutes more to glaze.
- Serve: Rest 2–3 minutes; serve warm with your favorite sides.
Doneness guide
- Use an instant-read thermometer; aim for 165°F in the thickest part.
- If using a grill pan, cook over medium to medium-high and ventilate the kitchen.
Tips for Success
- Marination window: 2–8 hours is ideal. Longer than 8 hours can change the texture.
- Avoid flare-ups: Lightly pat off excess marinade and oil grates as needed.
- Balanced sweetness: If you prefer less sweet, reduce honey to 2 tablespoons and add 1/2 teaspoon extra lemon juice.
- Make it creamy: Whisk 2 tablespoons Greek yogurt into the reserved sauce for a quick dipping sauce.
- Meal prep: Cooked tenders store well and can be sliced into salads, wraps, or bowls.
- Grill alternatives: Use a cast-iron grill pan or broil on a foil-lined sheet 4–5 inches from heat, flipping halfway.
Serving Suggestions
- Pair with grilled asparagus, roasted sweet potatoes, or a chopped kale caesar.
- Serve with brown rice, quinoa, or couscous for a complete, satisfying meal.
- Add a quick side: cucumber-tomato salad with dill and lemon vinaigrette.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat gently in a skillet over medium-low heat with a splash of water, or air-fry at 350°F for 3–4 minutes.
- Freeze up to 2 months; thaw overnight before reheating.
Variations
- Spicy kick: Add 1–2 teaspoons hot sauce or 1/2 teaspoon red pepper flakes to the marinade.
- Herb swap: Try thyme or tarragon for a different aromatic profile.
- Maple mustard: Swap honey for pure maple syrup for a deeper, woodsy sweetness.
- Citrus twist: Add lemon zest to the marinade for extra zing.
FAQs (Healthy Chicken Recipes)
Can I use chicken breasts instead of tenderloins?
Yes slice breasts into 1-inch-wide strips for similar cook time and texture.
How long should I marinate?
At least 2 hours and up to 8 hours for best flavor and tenderness.
Can I bake instead of grill?
Yes. Bake on a parchment-lined sheet at 425°F for 12–15 minutes, flipping once, until 165°F. Broil 1 minute to caramelize.
Is this recipe gluten-free?
Yes, as written just confirm your Dijon and other ingredients are certified gluten-free if needed.
What sides go best?
Grilled vegetables, leafy salads, or simple grains like quinoa and rice work perfectly.
How do I keep the chicken juicy?
Don’t overcookpull at 165°F, rest briefly, and glaze at the end to lock in moisture.
Ready for a flavor-packed dinner that’s weeknight-easy and meal-prep friendly? Make these Grilled Honey Mustard Chicken Tenders tonight and save the recipe for your Healthy Chicken Recipes collection. Share your creations and tag your post so others can discover it, too!