Grilled Teriyaki Chicken Tenders

My aunt shared this basic teriyaki marinade for chicken tenders with me 40 years ago. Her original recipe called for a lot more sugar and soy sauce. I have tweaked it over the years to get the flavor we love.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 169 Calories

Ingredients

• 1 teaspoon ground ginger
• 2 tablespoons brown sugar
• ⅓ cup water
• 1 dash Worcestershire sauce
• ½ cup soy sauce
• ¼ cup rice wine vinegar
• 1 clove garlic, smashed
• 1 (16 ounce) package boneless, skinless chicken tenders

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Step 3

Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Step 4

Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).