Ingredients
• ¼ cup coarse ground Dijon mustard
• ½ shallot, diced
• 3 tbsp honey
• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp freshly squeezed lemon juice
• Kosher salt & freshly ground black pepper
• 1½ lbs chicken tenderloins
• 1 tbsp canola oil
Instructions
In a bowl, whisk mustard, shallot, honey, olive oil, rosemary, lemon juice, salt, and pepper. Set aside half of the mixture in the fridge for serving later.
In a Ziploc bag or bowl, mix chicken with the remaining marinade. Refrigerate for at least 2 hours (or up to 8 hours), turning occasionally.
Preheat grill to medium heat.
Brush chicken with canola oil, season with salt and pepper. Grill for 8 minutes, turning occasionally, until fully cooked (165°F).
Brush with reserved marinade and grill for another 1–2 minutes.
Serve warm and enjoy every bite!
- Prep Time: 2 hrs 15 min
- Cook Time: 10 min
Nutrition
- Calories: 290 per serving
- Sugar: 11g per serving
- Fat: 12g per serving
- Carbohydrates: 14g per serving
- Protein: 28g per serving