This Grilled Dijon Basil Chicken recipe screams of summer. Use fresh summer basil and cook it outdoors for a taste that can’t be beat.
Despite the gray May we’ve been experiencing, I’ve busted out the grill quite a bit this month. Grilling is so easy and quick — and leaves my kitchen just a little bit cleaner. Let’s all say a big “YAY Grilling Season!” Clean kitchens deserve that.
This Grilled Dijon Basil Chicken is a super quick and easy dish to throw on the grill. With a blender, the marinade comes together in about 90 seconds. Pour it in a bag with a bunch of chicken tenders and slide it into the fridge for a few hours.
Grill — tenders cook much more quickly than whole chicken pieces — and you’re good to go! I love the flavors that the fresh basil and Dijon impart. Yum!
I love the flavors and aroma of fresh basil. It’s one of those happy signs of summer!
Instead of buying those expensive bundles of fresh herbs at the grocery store, buy the whole plant! It’s usually about the same price — and you’ll have so much more. Don’t feel like you have to coddle that plant forever, though it’s nice if you do. You can use all the leaves at once in a bulk batch of Rustic Basil Sauce and freeze it in small portions to use all summer long. Or just keep making batches of this easy grilled chicken. It’s great hot, warm, or cold.
Tools I use to make this EASY:
- plastic cutting board
- chef’s knife
- Ninja Blender with party cups
- ziptop freezer bags
Grilled Dijon Basil Chicken
- ⅓ cup fresh basil (chopped)
- ⅓ cup red wine vinegar
- ⅓ cup olive oil
- 1 teaspoon Dijon mustard
- black pepper
- pinch salt
- 2.5 lb chicken tenders
- In a blender or food processor, combine the basil, vinegar, olive oil, mustard, pepper, and salt. Blend this until very smooth.
- Place the chicken in a ziptop bag or a dish with a lid. Pour the marinade over the chicken and seal the bag. Massage to coat the chicken pieces. Place the bag on a tray to catch any drips and chill in the fridge for 2 to 4 hours.
- Heat an outdoor grill or indoor grill pan. Remove the chicken from the marinade and discard the marinade. Cook the chicken on the hot grill until the chicken is cooked through and reaches an internal temperature of 165 degrees. Serve hot, warm, or cold.
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