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Grilled Honey Mustard Chicken Tenders: Your New Backyard Obsession

Hey, foodie friends! Chef Jamie here, ready to share a recipe that’s about to become your grill’s new best friend. Picture this: juicy chicken tenders glazed in a sweet-tangy honey mustard marinade, kissed by smoky grill marks, and finished with a sticky, caramelized crust. Yeah, it’s *that* good. Whether you’re a grilling pro or just bought your first pair of tongs last week, this recipe is foolproof, fast, and packed with flavor. Plus, I’m throwing in some hilarious kitchen fails (remember that time I accidentally used cinnamon instead of paprika? 🔥) and chef-approved hacks to make your life easier. Let’s fire up those grills and get cooking!

The BBQ Mishap That Started It All

Let me take you back to my first summer as a line cook. My buddy Dave challenged me to a “grill-off” at a backyard potluck. I was determined to wow the crowd with something bold—honey mustard chicken tenders sounded genius. But in my rush, I forgot to oil the grill grates. Cue the horror: half the tenders stuck like glue, and I had to serve them… *ahem*… “deconstructed” (read: shredded). But guess what? People DEVOURED them. The smoky char and that sweet-savory glaze were magic, even if they looked like a hot mess. Lesson learned: Flavor trumps perfection every time. Now, this recipe is my go-to for stress-free summer hangs, and I’ve nailed the tricks to keep those tenders intact (no shredding required).

Ingredients: Sweet, Tangy, & Pantry-Friendly

1½ lbs chicken tenders – Pro tip: No tenders? Slice chicken breasts into strips!
¼ cup Dijon mustard – Adds tangy depth. Swap with yellow mustard for a milder kick.
¼ cup honey – For that sticky-sweet glaze. Maple syrup works in a pinch!
1 tbsp olive oil – Helps the marinade cling to the chicken.
1 tbsp apple cider vinegar or lemon juice – Brightens the marinade. I use whatever’s in my fridge!
1 garlic clove, minced – Fresh is best, but ½ tsp garlic powder works too.
Salt & pepper – Season like you mean it!
Optional: Paprika or cayenne – A pinch adds smoky warmth or fiery heat.

Step-by-Step: Grill Like a Boss

Step 1: Whisk the marinade. In a bowl, combine Dijon, honey, olive oil, vinegar, garlic, salt, pepper, and spices. Chef Hack: Microwave the honey for 10 seconds if it’s too thick to mix easily!

Step 2: Marinate the chicken. Toss tenders in a zip-top bag or bowl with the marinade. Let them chill for at least 30 minutes (overnight = flavor explosion). Pro Tip: Reserve 2 tbsp of marinade BEFORE adding chicken for bashing later!

Step 3: Prep the grill. Heat to medium (400°F). Oil the grates WELL (lesson learned, folks!). Use tongs and a folded paper towel dipped in oil to rub the grates.

Step 4: Grill time! Cook tenders 4–5 minutes per side. Don’t flip too early—wait for those grill marks to form! Chef Secret: Close the grill lid between flips for extra smokiness.

Step 5: Rest and glaze. Let chicken rest 3 minutes, then brush with reserved marinade. Serve hot and watch them disappear!

Serving: Keep It Simple, Keep It Fun

Pile these tenders on a platter with grilled lemon wedges and fresh herbs. For a casual vibe, stick ’em in paper cones (like fair food!) or layer over a crisp salad with avocado and cherry tomatoes. Don’t forget extra honey mustard for dipping!

Mix It Up: 5 Flavor Twists

Spicy Sriracha: Add 1 tbsp sriracha to the marinade.
Honey Mustard BBQ: Stir in 2 tbsp BBQ sauce for smoky sweetness.
Gluten-Free: Use tamari instead of soy sauce (if adding).
Sheet Pan Meal: Roast at 425°F for 15 mins with broccoli and potatoes.
Vegan Swap: Use tofu or cauliflower florets! Marinate 1 hour max.

Chef’s Notes: Embrace the Chaos

This recipe has survived marinade mishaps, grill flare-ups, and my dog stealing a tender straight off the plate (RIP, Buddy). Over the years, I’ve added garlic, swapped vinegars, and even tried grilling pineapple alongside the chicken for a tropical twist. The key? Have fun. If the glaze burns a little, call it “caramelized.” If the chicken sticks, scrape it off and pretend it’s “grilled confetti.” Cooking’s about joy, not perfection. Now go make some delicious memories!

FAQs: Your Questions, Answered

Q: Can I bake these instead of grilling?
A: Absolutely! Bake at 425°F for 15–18 mins on a parchment-lined sheet. Broil 1–2 mins for char.

Q: How long can I marinate the chicken?
A: 30 mins minimum, but up to 24 hours. Longer = more flavor, but don’t exceed 24 hrs—the acid can make the chicken mushy.

Q: My glaze is burning! Help!
A: Lower the heat! Move tenders to indirect heat or reduce grill temp. Brush glaze on in the last 2 mins of cooking.

Q: Can I freeze the marinated chicken?
A: Yes! Freeze in the marinade for up to 3 months. Thaw overnight in the fridge before grilling.

Nutritional Info (Per Serving)

Calories: 290 | Protein: 27g | Fat: 10g | Carbs: 18g | Sugar: 16g

Grilled Honey Mustard Chicken Tenders

Author: therecipemingle
Total Time: 20 minutes
Yield: 4

Print Recipe

Ingredients

• 1½ lbs chicken tenders
• ¼ cup Dijon mustard
• ¼ cup honey
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar or lemon juice
• 1 garlic clove, minced
• Salt & pepper to taste
• Optional: a pinch of paprika or cayenne for a little heat

Instructions

In a bowl, whisk together Dijon mustard, honey, olive oil, vinegar/lemon juice, garlic, salt, and pepper.

Add chicken tenders to a zip-top bag or bowl and pour marinade over. Let sit for at least 30 minutes (up to overnight in the fridge).

Preheat grill to medium heat. Oil the grates lightly.

Grill chicken for 4–5 minutes per side, or until fully cooked and lightly charred.

Let rest a few minutes before serving. Brush with a little extra marinade (that hasn’t touched raw chicken) for extra flavor.

Prep Time: 10 mins
Cook Time: 10 mins

Nutrition

Calories: 290 per serving
Sugar: 16g per serving
Fat: 10g per serving
Carbohydrates: 18g per serving
Protein: 27g per serving