Hi Brielle! I always use low sodium soy sauce (health reasons for me!), liquid aminos or coconut aminos in this recipe (it mentions it in the recipe card). I usually pat it dry after marinating it overnight to get the extra off so it’s less salty. I hope you’ll try it again using any of the lower sodium types and try patting some of the marinade off before cooking! Oh, and try it with chicken breasts instead of tenders, for sure! Tenders will soak up all that sodium faster than a breast will. I hope this helps! Thanks for the comment!

I’m sure you could but I haven’t tried it! If you do, let me know how it turns out!

About 2-3 pounds. I hope you try it and like it!

I usually grill it but if you bake it, I would cook it with the marinade in a sheet pan or baking dish covered in foil at 425 degrees F for about 25 minutes and then take the foil off for about 15 more minutes, until the internal temperature is 165 degrees. I hope this helps! Enjoy!

Yeah this would taste okay without the mustard but so much better with it! 🙂