Grilled Dijon Basil Chicken

Ingredients

• 15 g (⅓ cup)fresh basil, chopped
• 79 ml (⅓ cup)red wine vinegar
• 79 ml (⅓ cup)olive oil
• 5 ml (1 tsp)Dijon mustard
• to tasteblack pepper
• 1 pinchsalt
• 1.13 kg (2.5 lb)chicken tenders

Instructions

1. 1

   Blend the marinade

   Add the basil, red wine vinegar, olive oil, Dijon mustard, black pepper and salt to a blender or food processor. Blend until very smooth.

2. 2

   Marinate the chicken

   Put the chicken in a zip-top bag or lidded dish and pour over the marinade. Seal the bag and massage it gently so the chicken is coated. Set the bag on a tray to catch drips and chill in the fridge for 2 to 4 hours.

3. 3

   Grill until cooked

   Heat an outdoor grill or indoor grill pan. Take the chicken out of the marinade and discard the marinade. Grill the chicken until cooked through and its internal temperature reaches 74°C (165°F). Serve hot, warm or cold.

What is grilled Dijon basil chicken?

This American-style grilled chicken pairs lean tenders with a sharp, herb-filled marinade. Its summery character comes from fresh basil, vinegar and olive oil, with Dijon mustard adding a savoury note.

The recipe works by blending the marinade until smooth, then giving the chicken time to take on its flavour before grilling. The tenders cook quickly and can be served at different temperatures, making them handy for a summer meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 30g protein, 1g carbs, 13g fat.

The chicken provides most of the protein, while the olive oil is the main source of fat; the basil, vinegar and mustard contribute little carbohydrate. For a balanced plate, serve a portion with vegetables and a carbohydrate-rich side such as potatoes or bread.

The marinade ingredients

Fresh basil: use chopped leaves and blend them with the other ingredients so the herb is distributed throughout the marinade.

Vinegar and mustard: red wine vinegar brings acidity, while Dijon gives the mixture a tangy, savoury edge.

Olive oil: it rounds out the sharp flavours and helps the marinade coat the chicken. Blend until no large pieces of basil remain.

Marinating safely

Chill the chicken for 2 to 4 hours in a sealed bag or covered dish. Resting the bag on a tray helps contain any leaks in the fridge.

Discard the marinade after removing the raw chicken. Do not use it as a serving sauce.

Getting the grill ready

Heat the outdoor grill or grill pan before adding the chicken. A hot cooking surface helps the tenders start grilling promptly.

Lift the chicken from the marinade and let excess drip away before placing it on the grill. Arrange the pieces so they are not crowded.

Doneness and texture

Temperature check: the recipe calls for an internal temperature of 74°C (165°F). Check a tender at its thickest point with a food thermometer.

Keep an eye on the pieces as they cook, since tenders can vary in size. Take them off once they are cooked through rather than leaving them on the grill unnecessarily.

Serving ideas

Serve the chicken hot from the grill, warm after resting, or cold as part of a picnic-style meal. Its basil and vinegar flavour pairs well with simple sides.

Try it alongside grilled vegetables, a green salad or potatoes. For a more substantial plate, add a grain or bread.

Recipe notes & tips

• Blend the marinade until smooth so the basil is evenly spread through it.
• Keep the chicken covered and refrigerated for the full 2 to 4 hours of marinating.
• Place the bag on a tray in the fridge in case any marinade escapes.
• Heat the grill before adding the chicken.
• Use a food thermometer to check for 74°C (165°F) at the thickest point.
• Discard the marinade that has been in contact with raw chicken.

Variations

• Add garlic: blend a peeled garlic clove into the marinade for a deeper savoury flavour.
• Use lemon: replace some of the red wine vinegar with lemon juice for a brighter citrus note.
• Try another herb: blend in parsley alongside the basil for a different fresh-herb profile.
• Use chicken breast: cut it into similarly sized strips so the pieces cook more evenly.
• Make it indoors: cook the tenders on a preheated grill pan when outdoor grilling is not practical.

Common mistakes to avoid

• Skipping the chill: marinate the chicken in the fridge for 2 to 4 hours rather than leaving it at room temperature.
• Using the marinade as a sauce: discard it after it has touched raw chicken.
• Starting on a cool grill: heat the grill or grill pan before adding the tenders.
• Guessing doneness: check that the thickest part reaches 74°C (165°F).
• Crowding the grill: leave space between pieces so they can cook on the hot surface.

How to store

Refrigerate leftover cooked chicken in a covered container within 2 hours and use within 3 to 4 days. Reheat until steaming hot, or serve it cold from the fridge.

Frequently asked questions