Herb Butter Chicken Tenders
- 1/4 cup unsalted butter, melted and cooled
- 2 Tbs sherry
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1/4 tsp each dried rosemary, tarragon, and oregano
- 10-12 boneless, skinless chicken breast tenders
- salt and freshly ground pepper
Place the freezer bag in a medium bowl, folding the top over the edges. Combine the soy sauce, sherry, oils, garlic, brown sugar, and ginger in the bag. Swirl the bowl gently or use a whisk to combine the ingredients.
Add the chicken pieces. Seal the bag and massage gently to combine and distribute the ingredients.
Marinate for 2-8hr in the refrigerator if cooking the same day, or freeze immediately.
Freeze the bag flat in the freezer.
To thaw and serve:
A day or two before serving, remove the bag from the freezer and place on a tray or dish to thaw in the refrigerator. Grill the thawed chicken breasts over a hot fire, turning once, until cooked through. Season to taste with salt and pepper.