Grilled Teriyaki Chicken Tenders recipe

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Ingredients

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

Nutrition Info

169.2 calories
carbohydrate: 9.7 g
cholesterol: 63.8 mg
fat: 2.7 g
fiber: 0.3 g
protein: 25.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1863 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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).

Recipe Yield

4 servings

Recipe Note

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.

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