Grilled Teriyaki Chicken Tenders
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
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Instructions
- 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.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- 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).
Source
Original recipe: View Original