Grilled Honey Mustard Chicken Tenders

There’s something magical about grilling in the backyard as the sun begins to dip below the horizon, casting a warm golden light across the patio. For my family, nothing captures this feeling better than a platter of Grilled Honey Mustard Chicken Tenders, fresh off the grill, their smoky aroma mingling with the sweetness of honey and the tang of mustard.

Don’t miss out—share and pin this recipe on Pinterest today!

I still remember the first time my mom made these on a late summer evening. We had spent the day outdoors, playing in the sprinklers and picking herbs from the garden. As the chicken sizzled on the grill, she whisked together the honey mustard glaze in the kitchen, humming softly to the tune of an old song. When she brought the platter to the table, the tenderloins glistened under the patio lights, sticky with honey, flecked with fresh rosemary, and irresistibly juicy.

Since then, Grilled Honey Mustard Chicken Tenders have become a family favorite. They’re easy enough for a casual weeknight meal but special enough to anchor a summer gathering. The combination of sweet honey, sharp Dijon, fresh herbs, and a whisper of lemon captures the essence of simple, flavorful cooking. Every bite feels familiar yet fresh, comforting yet bright.

Whether you’re firing up the grill for a backyard barbecue or just craving a flavorful protein to pair with a simple salad, these chicken tenders deliver every time.

Don’t miss out—share and pin this recipe on Pinterest today!

Why You’ll Love This Recipe

  • Quick and easy: Minimal prep, no complicated ingredients, and dinner’s ready in under 30 minutes after marinating.
  • Kid-friendly and crowd-pleasing: Sweet and tangy flavors that appeal to everyone, even picky eaters.
  • Versatile: Serve them hot off the grill, slice them into salads, tuck them into wraps, or meal prep for the week.
  • Better than takeout: Fresh, wholesome, and without any hidden additives.

Ingredients You’ll Need

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  • ¼ cup coarse ground Dijon mustard
  • ½ shallot, finely 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
  • 1½ pounds chicken tenderloins
  • 1 tablespoon canola oil

How to Make Grilled Honey Mustard Chicken Tenders

Step-by-Step Instructions

1. Whisk the marinade
In a mixing bowl, whisk together the Dijon mustard, diced shallot, honey, olive oil, chopped rosemary, and lemon juice. Season generously with salt and freshly ground pepper. Taste and adjust—maybe a little more honey if you like it sweeter, or extra lemon for brightness.

2. Marinate the chicken
Place the chicken tenderloins in a large zip-top bag or a shallow dish. Pour about half the marinade over the chicken, reserving the rest for later. Seal the bag and gently massage the marinade into the chicken so every piece is coated. Chill in the fridge for at least 2 hours, ideally up to 8 hours for deeper flavor.

I like to prep this in the morning so by dinnertime, all the work is done. The smell when you open the bag after marinating is incredible—herby, tangy, a little sweet.

3. Preheat the grill
Heat your grill or grill pan to medium heat. Lightly oil the grates to prevent sticking.

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4. Grill the chicken
Remove the chicken from the marinade, letting the excess drip off. Discard used marinade. Brush the tenderloins lightly with canola oil and season again with a pinch of salt and pepper. Place the chicken on the hot grill and cook for 7-8 minutes, turning occasionally, until beautifully charred and cooked through (internal temperature should read 165°F).

You’ll see gorgeous grill marks forming, and the rosemary specks crisp up around the edges, adding an earthy aroma that fills the backyard.

5. Glaze and finish
In the last 2 minutes of cooking, brush the reserved marinade over the chicken and let it caramelize slightly on the grill. Watch carefully so it doesn’t burn—the honey gives it a gorgeous golden glaze.

6. Rest and serve
Transfer the chicken to a platter and let it rest for 5 minutes. This step ensures the juices stay locked inside. Serve warm, with extra sauce on the side if you like.

Helpful Tips

  • No grill? No problem! You can bake the marinated chicken at 400°F for 15-20 minutes until cooked through.
  • Want more char? Use a cast iron grill pan indoors for a similar effect.
  • Cut chicken into strips yourself if you don’t have tenderloins—just aim for uniform thickness so they cook evenly.
  • Double the marinade if you want extra sauce for dipping!
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Details

  • Prep Time: 10 minutes (plus 2–8 hours marination)
  • Cook Time: 10 minutes
  • Total Time: 20 minutes (excluding marination)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten-Free (if using certified gluten-free mustard)

Notes

  • Make ahead: Marinate the chicken the night before for even deeper flavor.
  • Serving idea: Slice and toss into a green salad, serve with roasted potatoes, or wrap in warm pita with veggies.
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Nutritional Information (Per Serving)

  • Calories: 250
  • Protein: 25g
  • Carbohydrates: 10g
  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 75mg
  • Sodium: 300mg
  • Sugar: 8g

Frequently Asked Questions

Can I freeze the marinated chicken?
Yes! Place the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.

Can I substitute rosemary?
Sure—try thyme or oregano for a different herbal note.

How do I know the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave until warmed through.

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Conclusion

Every bite of these Grilled Honey Mustard Chicken Tenders brings back a little of that backyard magic—whether it’s summer or not. The smoky char, sticky-sweet glaze, and herbal aroma combine into a dish that’s both comforting and exciting. It’s the kind of meal that gets passed around the table with eager hands, drawing smiles with every tender, flavorful bite.

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Grilled Honey Mustard Chicken Tenders


  • Author: Charlotte B.

Description

There’s something magical about grilling in the backyard as the sun begins to dip below the horizon, casting a warm golden light across the patio. For my family, nothing captures this feeling better than a platter of Grilled Honey Mustard Chicken Tenders, fresh off the grill, their smoky aroma mingling with the sweetness of honey and the tang of mustard.

I still remember the first time my mom made these on a late summer evening. We had spent the day outdoors, playing in the sprinklers and picking herbs from the garden. As the chicken sizzled on the grill, she whisked together the honey mustard glaze in the kitchen, humming softly to the tune of an old song. When she brought the platter to the table, the tenderloins glistened under the patio lights, sticky with honey, flecked with fresh rosemary, and irresistibly juicy.

Since then, Grilled Honey Mustard Chicken Tenders have become a family favorite. They’re easy enough for a casual weeknight meal but special enough to anchor a summer gathering. The combination of sweet honey, sharp Dijon, fresh herbs, and a whisper of lemon captures the essence of simple, flavorful cooking. Every bite feels familiar yet fresh, comforting yet bright.

 

Whether you’re firing up the grill for a backyard barbecue or just craving a flavorful protein to pair with a simple salad, these chicken tenders deliver every time.


Ingredients

Scale

¼ cup coarse ground Dijon mustard

½ shallot, finely 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

pounds chicken tenderloins

1 tablespoon canola oil


Instructions

1. Whisk the marinade
In a mixing bowl, whisk together the Dijon mustard, diced shallot, honey, olive oil, chopped rosemary, and lemon juice. Season generously with salt and freshly ground pepper. Taste and adjust—maybe a little more honey if you like it sweeter, or extra lemon for brightness.

2. Marinate the chicken
Place the chicken tenderloins in a large zip-top bag or a shallow dish. Pour about half the marinade over the chicken, reserving the rest for later. Seal the bag and gently massage the marinade into the chicken so every piece is coated. Chill in the fridge for at least 2 hours, ideally up to 8 hours for deeper flavor.

I like to prep this in the morning so by dinnertime, all the work is done. The smell when you open the bag after marinating is incredible—herby, tangy, a little sweet.

3. Preheat the grill
Heat your grill or grill pan to medium heat. Lightly oil the grates to prevent sticking.

4. Grill the chicken
Remove the chicken from the marinade, letting the excess drip off. Discard used marinade. Brush the tenderloins lightly with canola oil and season again with a pinch of salt and pepper. Place the chicken on the hot grill and cook for 7-8 minutes, turning occasionally, until beautifully charred and cooked through (internal temperature should read 165°F).

You’ll see gorgeous grill marks forming, and the rosemary specks crisp up around the edges, adding an earthy aroma that fills the backyard.

5. Glaze and finish
In the last 2 minutes of cooking, brush the reserved marinade over the chicken and let it caramelize slightly on the grill. Watch carefully so it doesn’t burn—the honey gives it a gorgeous golden glaze.

 

6. Rest and serve
Transfer the chicken to a platter and let it rest for 5 minutes. This step ensures the juices stay locked inside. Serve warm, with extra sauce on the side if you like.

Notes

  • Make ahead: Marinate the chicken the night before for even deeper flavor.

  • Serving idea: Slice and toss into a green salad, serve with roasted potatoes, or wrap in warm pita with veggies.

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