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Grilled chicken tenders with grill marks on a wooden board with yogurt honey mustard dip
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Grilled Chicken Tenders

Marinated chicken tenderloins grilled in 8 minutes, with a Greek yogurt honey mustard dip. 43 g protein for 259 calories per serving.
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Prep Time 10 minutes
Cook Time 8 minutes
Marinating time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 259
Ingredients Method

Ingredients
  

Tenders
  • 1.5 lb chicken tenderloins 680 g, about 12 pieces
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.75 tsp dried oregano
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Yogurt honey mustard dip
  • 0.5 cup plain 2% Greek yogurt 120 g
  • 1 tbsp Dijon mustard 15 g
  • 1 tbsp honey 20 g
  • pinch of salt

Method
 

Marinate
  1. Whisk the oil, lemon juice, smoked paprika, garlic powder, oregano, salt and pepper. Add the tenderloins and turn to coat. Refrigerate 30 minutes to 4 hours, no longer.
Grill
  1. Thread two or three tenderloins onto metal skewers, or plan to lay them perpendicular to the grates. Soak wooden skewers 20 minutes first.
  2. Preheat the grill to 400–425°F. Clean and oil the grates. Pat the tenders dry.
  3. Grill 3 to 4 minutes per side, flipping once, and pull at an internal temperature of 160°F.
Rest and serve
  1. Rest 3 minutes under loose foil. Whisk the yogurt, Dijon, honey and a pinch of salt, and serve alongside.