Grilled Chicken Tenders
Easy Marinated Grilled Chicken Tenders are such an easy summer dinner! If you're looking for a simple summer grilled chicken recipe, get ready to fall in love with this one!
Servings: 4 servings
Calories: 325kcal
Equipment
- Mixing bowl
- whisk
- Tongs
- Pastry brush
- Meat thermometer
- Small pot
Ingredients
- ⅔ Cup white vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons jarred pesto sauce or fresh pesto
- 2 cloves garlic minced
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- Pepper to taste
- 2 pounds chicken breast tenderloins
Instructions
- In a large bowl, add the vinegar, dijon, pesto, garlic, sugar, salt, and pepper. Whisk to combine. Add the chicken tenderloins, cover and chill for at least 2 hours, up to 6 hours.
- Take the chicken out of the marinade and let come to room temperature, about 20 minutes. Add the remaining marinade to a small saucepan and bring to a boil, boil for 1 minute, take off the heat.
- Heat the grill to high and prepare it for cooking. Lower the heat to medium, place the chicken directly on the grates, brush with the leftover marinate every 30 seconds or so. Turn occasionally until cooked through, about 3-5 minutes per side. They are ready when the internal temperature reaches 165°F. Make sure to use all the marinade up while the chicken is on the grill, this makes it extra flavorful!
Notes
- You can also cook the marinated chicken tenderloins in a skillet on the stovetop. Add the marinated chicken to a large skillet and cook over medium high heat for 4 minutes, flip, and cook for another 4 minutes. This is a great way to enjoy this chicken in the colder months when you may not want to grill outside.
Nutrition
Calories: 325kcal | Carbohydrates: 7g | Protein: 49g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1580mg | Potassium: 858mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg