Grilled Teriyaki Chicken Tenders
Ingredient
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½ cup soy sauce
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⅓ cup water
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¼ cup rice wine vinegar
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2 tablespoons brown sugar
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1 teaspoon ground ginger
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1 clove garlic, smashed
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1 dash Worcestershire sauce
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1 (16 ounce) package boneless, skinless chicken tenders
Direction
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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.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
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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).
