3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted
1 Tbsp creole seasoning
1 tsp dry mustard
2-1/2 pounds boneless skinless chicken tenderloins
Whisk together brown sugar, soy sauce, teriyaki sauce, butter, creole seasoning, and dry mustard. Place chicken in a ziplock bag. Pour marinade over chicken, seal bag. Refrigerate 1 hour to overnight. Preheat oven to 375ºF. Remove chicken from marinade and arrange on baking pan.
Cook for 20 to 25 minutes, until no longer pink.