Honey Mustard Grilled Chicken
Super easy recipe you can make ahead of time and marinade for a quick, macro-friendly dinner.
Servings: 20 100 g
- 2725 g Chicken Tenderloins
- 400 g Dijon mustard
- 525 g Honey
- 34 g A1 Steak Sauce
Combine the Dijon mustard, honey and steak sauce in a medium bowl and stir to combine.
Save half of this sauce (about 480g) into a separate bowl you will use as a dipping sauce.
Combine the remaining half of the sauce into a large bowl with the 6+# of raw chicken to act as a marinade.
(Optional) - Take out half (about 1600g) of the marinated chicken into a gallon-size freezer bag and freeze for another day.
Grill up the chicken to an internal temperature of 140 degrees, or about 3-4 minutes on each side.
Measure the grilled chicken on your plate cooked in grams, and then add the amount of dipping sauce you want in grams as well. The reserved sauce doesn't need to be cooked, but you are welcome to heat it up. Enjoy!
Serving: 100g | Calories: 167kcal | Carbohydrates: 6.9g | Protein: 32.2g | Fat: 0.6g | Cholesterol: 85.6mg | Sodium: 233.2mg | Potassium: 4.3mg | Sugar: 6.9g | Vitamin C: 2.1mg | Calcium: 0.5mg | Iron: 0.5mg