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 , 16 ounce

Instructions

1. 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. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 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 per serving