Grilled chicken tenders are marinated in a blend of balsamic vinegar, oil, and herbs, then tossed on the grill for a quick summer meal. These chicken tenders turn out juicy and perfectly seasoned. Easy to pair with your favorite dipping sauce!
1poundboneless skinless chicken breastssliced into thin strips
⅓cupvegetable oil
2tablespoons balsamic vinegar
1tablespoondijon mustard
1teaspoondried thyme
1teaspoonsalt
½teaspoongarlic powder
½teaspoonblack pepper
Instructions
In a bowl (or a sealable plastic bag), add chicken strips. Set aside. In a bowl, whisk together oil, vinegar, mustard, thyme, salt, garlic powder, and pepper. Pour over chicken and toss to coat. Cover and refrigerate for at least 2 hours, up to 8 hours.
Preheat grill to medium-high heat, about 375 to 425 degrees Fahrenheit. If needed, clean grill grates.
Wipe grill grates lightly with oil, then place marinated tenders perpendicular across the grill grate. Cook for about 3 to 4 minutes before flipping. Cook for another 3 to 4 minutes, or until chicken is cooked to an internal temperature of 165 degrees Fahrenheit. Rely less on time and more on the temperature and look of your tenders to determine when they're done. Grill temperatures and conditions can vary greatly.
Remove from grill and allow to rest for 5 minutes before serving.
Notes
Chicken should not sit in marinade for more than 24 hours - acidity of the marinade will begin to break down the chicken, causing it to become mushy.
Leftover chicken tenders will keep for about 3 to 4 days in a sealed container in the refrigerator.
I highly recommend using a meat thermometer to check your chicken for doneness and to prevent overcooked/dry chicken.