Aired May 31, 2012

Ingredients
8 pieces chicken tenders
2 tablespoons extra-virgin olive oil, divided
Salt and black pepper
1 large shallot, finely chopped
2 cloves garlic, finely chopped
3 sprigs rosemary, finely chopped
1/2 cup honey
1 rounded tablespoon Dijon mustard
Zest and Juice of 1 lemon
Preparation

 

Combine all ingredients and marinate for an hour or overnight. Remove the chicken tenders from marinade and grill 4-5 minutes on each side or until cooked through. Serve with dipper.

 

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