Tangy Grilled Chicken Tenders

March 22, 2010

I really like chicken, and these tenders are no exception.  They are great with couscous or rice, and they rock in sandwiches and salads — especially those with goat cheese.  The longer you let them marinate, the more flavorful they’ll be, so be sure to allow at least 4 hours.  You can even prep them the night before, throw them in a large ziplock bag, and let them party in your fridge.  Then after work, you’ll be just a few minutes away from a fast and delicious dinner!

You will need…

  • 1 lb chicken tenders (or breast cut into tender-like strips)
  • 2 cloves garlic, minced
  • 1 T Dijon mustard
  • 1/4 c balsamic vinegar
  • 1/4 c white wine vinegar
  • 1/8 c olive oil (just eyeball it in the 1/4 c measuring cup)
  • Salt and pepper, to taste

Then you…

  1. Pat the chicken dry and season with salt and pepper.  Put in a large ziplock bag.
  2. In a small bowl, combine the garlic with the mustard, vinegars, and olive oil.  Whisk together and season with salt and pepper.
  3. Add the marinade to the chicken.   Make sure all the pieces are coated.  Seal and allow to marinate at least 4 hours, if not overnight!
  4. Heat up your grill, grill pan or skillet.  Grill the tenders about 3 minutes on each side, or until the juices run clear and the chicken is cooked through.

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