1/4 cup (60 ml) canola oil
1 cup (250 ml) white vinegar
1/3 cup (80 ml) barbecue sauce
1 tablespoon (15 ml) dried rosemary
1 teaspoon (5 ml) dried thyme leaves
2 teaspoons (10 ml) garlic powder
12 large chicken tenders
Combine the canola oil, white vinegar, barbecue sauce, rosemary, thyme and garlic powder in a bowl. Mix well.
Place the chicken in a container with a lid.
Pour the marinade over the chicken. Cover. Shake well to coat the chicken with the marinade.
Refrigerate and marinate for 4 to 5 hours. Turn the chicken several times while marinating.
Grill over medium heat until the chicken tenders are browned and cooked through.