Marinade:
1/4 c. soy sauce
1/4 c. peanut oil
1/4 c. sherry wine or apple juice
2 tbsp. lemon juice
1/8 tsp. black pepper
1/8 tsp. garlic salt
2 tbsp. diced onion
1/4 tsp. ground ginger
1 lb. uncooked turkey tenderloins (I use chicken breasts)

In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in center - do not over-cook. Serve on Hoagie buns.