This straightforward teriyaki marinade for chicken tenders was given to me by my aunt 40 years ago. The sugar and soy sauce in her original recipe were significantly increased. To achieve the flavor we enjoy, I have made adjustments throughout the years.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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).
- For a thicker marinade, you can add 1 teaspoon cornstarch to the marinade ingredients and cook on the stovetop until thickened. For even more flavor, save some of the marinade (before chicken is added) and use to brush on while grilling.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 1863 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This chicken was great! We served it with rice and broccoli that I cooked in the reserved sauce (with some corn starch, like the notes said) and added a bunch of red pepper flakes and we loved it! Could just as easily be cooked on a skillet and add more sauce, which would be great over rice.
4.25.22 This was good, but tasted very similar to many other Asian marinades I’ve made. Watch your time on the grill, as tenders cook quickly.