• Divide the chicken tenders equally between 2 Ziplock bags
• Add balsamic marinade to the first Ziplock, Add the citrus marinade to the second ziplock.
• close each bag and then message the marinade into the chicken tenders. Then place in the fridge for a minimum of 30 minutes up to 24 hours.
• Prior to cooking remove from the fridge then preheat grill to 400 degrees.
• Place tenders on the grill and cook until internal temperature is 165 degrees. Tip: don't try to turn until bottom side is seared. This will help them not to stick.

Balsamic Dressing/Marinade

• In one of the glass jars add, 3/4 cup olive oil, 1/4 cup balsamic vinegar, 2 tbsp cilantro, half of the garlic, mustard powder, half of the cilantro and pepper.
• Place lid on the jar and shake vigorously until ingredients are combined. Make sure to shake again before adding to the chicken.

Citrus Dressing/Marinade

• In the other glass jar add 3/4 cup olive oil, lime juice, remaining garlic, cilantro, and pepper and jalapeno.
• Place lid on the jar and shake vigorously until ingredients are combined. Make sure to shake again before adding to the chicken.