Instructions

• Melt 1/2 cup butter (in a microwave-safe bowl or in a small saucepan) until fully liquid.
• In a medium bowl, whisk together 1 cup packed light brown sugar, 3/4 cup soy sauce, 1/2 cup teriyaki sauce, the melted 1/2 cup butter, 1 Tbsp creole seasoning, and 1 tsp dry mustard until smooth.
• Place 2-1/2 pounds boneless skinless chicken tenderloins into a large resealable plastic bag. Pour the marinade over the chicken, remove excess air, seal the bag, and refrigerate for 1 hour to overnight, turning the bag occasionally to coat evenly.
• About 15 minutes before baking, preheat the oven to 375°F.
• Remove the chicken from the marinade and discard the used marinade. Arrange the tenderloins in a single layer on a baking pan with a little space between pieces.
• Bake for 20 to 25 minutes, until the chicken is no longer pink in the center or reaches an internal temperature of 165°F.