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.
Ingredients
- 0.5 cups soy sauce
- 0.33 cups water
- 0.25 cups rice wine vinegar
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 clove garlic , smashed
- 1 dash Worcestershire sauce
- 1 package boneless , 16 ounce
Instructions
-
1
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.
-
2
Preheat an outdoor grill for medium heat and lightly oil the grate.
-
3
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
-
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).
Nutrition Facts
Per serving
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