# Any experience with Chicken Tenderloins? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [February 28, 2017, 8:40pm UTC](https://community.anovaculinary.com/t/any-experience-with-chicken-tenderloins/5215 "2017-02-28T20:40:17Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![rnduro](https://avatars.discourse-cdn.com/v4/letter/r/bbe5ce/32.png) [@rnduro](https://community.anovaculinary.com/u/rnduro)\ **Post date:** [February 28, 2017, 8:40pm UTC](https://community.anovaculinary.com/t/any-experience-with-chicken-tenderloins/5215/1 "2017-02-28T20:40:17Z")
I’ve done B/S chicken breast no problem, but I’ve got a batch of chicken tenderloins ready to put in but am unsure how how to cook them. I’ve googled it but have found no answer yet. I basically have it in a ziploc and it’s been marinating in teriyaki sauce for 24 hours. I’m thinking about 146-168 for about 1:30 (I normally do my chicken breasts for 3 hours because the wife is paranoid about it not being pasteurized. any response would be helpul. thanks! ---
**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Post date:** [February 28, 2017, 9:54pm UTC](https://community.anovaculinary.com/t/any-experience-with-chicken-tenderloins/5215/2 "2017-02-28T21:54:19Z")
You’re on the right track! I’d treat them the same as breasts, just less time due to thickness. ---
**Author:** ![Liz11](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Liz11](https://community.anovaculinary.com/u/Liz11)\ **Post date:** [March 2, 2017, 7:20pm UTC](https://community.anovaculinary.com/t/any-experience-with-chicken-tenderloins/5215/3 "2017-03-02T19:20:06Z")
Ya, I’d say the same as Cole. Don’t have to do much different than normal chicken but thinner meat = less cooking time. 90 minutes will do the trick.