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
- soy sauce: 0.5 cup
- water: 0.33333 cup
- rice wine vinegar: 0.25 cup
- brown sugar: 2 Tbsp
- ground ginger: 1 tsp
- clove garlic, smashed: 1 piece
- dash Worcestershire sauce: 1 piece
- boneless, skinless chicken tenders: 1 pack (16 ounce pack)
Metric Conversion
Stages of cooking
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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).
