Teriyaki Chicken Tenders

Richards Version

Quick Teriyaki Marinade for Chicken Fingers or Tenders

Ingredients

1 cup Bottled Teriyaki Sauce
6 Tablespoons Rice Wine Vinegar
4 Dashes Tabasco Sauce
One Small Shallot
3 Cloves Chopped Garlic
Two Lbs. Chicken Tenders or Sliced, Boneless Breast, cut into fingers

Directions

1. Combine all ingredients in a bowl or measuring cup.

I use a two-cup measuring cup. Measure the Teriyaki first, then add the other ingredients. That will make pouring it into the bag easier.

2. Place the chicken pieces in a Ziplock bag and pour the marinade over them.

3. Massage the bag to distribute the marinade evenly.

4. Refrigerate for three to six hours.

5. Grill the chicken over indirect heat until it is cooked through and the temperature reaches 165 degrees.

You can either make additional marinade to serve as a dipping sauce or boil and use the original marinade.

Boil the marinade for at least five minutes.

Do Not Use Raw Marinade As A Sauce.