Chicken Tenders

Originally aired

  • 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


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.