Ingredients:

• 1½ lbs chicken tenders (or boneless skinless chicken breasts, cut into strips)

• 1 tablespoon olive oil

• 4 cloves black garlic, mashed into a paste

• 2 tablespoons balsamic vinegar

• 1 tablespoon soy sauce or tamari

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (optional, to balance acidity)

• Salt and freshly ground black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Make the Marinade:
   In a small bowl, mix black garlic paste, balsamic vinegar, soy sauce, Dijon mustard, olive oil, and honey. Stir well until smooth.

2. Marinate the Chicken:
   Place chicken tenders in a bowl or zip-top bag. Pour the marinade over the chicken and toss to coat. Let it marinate for at least 15 minutes (or up to 4 hours in the fridge for deeper flavor).

3. Cook the Chicken:
   Heat a skillet or grill pan over medium-high heat. Add a drizzle of oil if needed. Cook the chicken tenders for 3–4 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).

4. Glaze (Optional):
   Pour any remaining marinade into the pan during the last minute of cooking and let it bubble down into a glaze.

5. Serve:
   Plate the chicken and spoon any extra pan sauce over the top. Garnish with chopped parsley.

Serving Suggestions:

• Pair with roasted vegetables, mashed potatoes, or quinoa

• Slice over a salad or grain bowl

• Makes a great sandwich filling with arugula and aioli