Instructions

• In a medium bowl, whisk together 1 cup packed light brown sugar, 3/4 cup soy sauce, 1/2 cup teriyaki sauce, 1/2 cup melted butter, 1 Tbsp creole seasoning, and 1 tsp dry mustard until mostly smooth and the sugar begins to dissolve.
• Place 2-1/2 pounds boneless skinless chicken tenderloins in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag (or cover the dish), press out excess air, and gently massage to coat the chicken. Refrigerate 1 hour to overnight, turning the bag or stirring the chicken occasionally.
• When ready to cook, position an oven rack in the center and preheat the oven to 375°F.
• Remove the chicken from the marinade, letting excess marinade drip back into the bag or bowl. Arrange the tenderloins in a single layer on a baking pan or rimmed baking sheet. Discard any remaining raw marinade. (If you prefer to use the marinade as a sauce, transfer it to a saucepan and bring to a rolling boil for at least 5 minutes before using.)
• Bake in the preheated oven 20 to 25 minutes, until the chicken is no longer pink and an instant-read thermometer inserted into the thickest part registers 165°F.
• Remove the chicken from the oven and let rest 3–5 minutes before serving.