This chicken is perfect for summer. The small cut of chicken tenderloin is perfect for grilling, because of how fast it cooks. It is still so juicy inside. It is my go to lately, and we may or may not be having it once a week until I see snow again.

Serve this chicken as tacos, on top of a salad, on a yummy alfredo pasta, or the most amazing shredded chicken sandwich. You build incredible flavor using the marinade, sop, and the grill.

Ingredients

For the Chicken:

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

2 pounds chicken tenderloin

Sop During Grilling:

juice from 1 lemon

2 tablespoons olive oil

Instructions

1. Combine all ingredients for chicken. Allow to marinate 2 hours, or at least 30 minutes.

2. Preheat grill to 400.

3. Combine lemon and olive oil for sop in small bowl to take out to grill with you.

3. Oil grill grates with paper towel and tongs.

4. Add chicken to grill. Cook 2 minutes. Brush with sop. Flip chicken. Cook for 2 minutes. Brush with sop. Flip chicken. Continue this until chicken is cooked through and registers 165*F on an instant read thermometer.