1. Whisk together garlic, soy sauce, lemon juice, olive oil, worcestershire sauce, salt and pepper in a small bowl. Pour over the chicken tenders in a non-reactive dish or ziploc bag. Seal and refrigerate for one hour (or up to 4 hours).
2. Take the chicken out of the refrigerator about 30 minutes before grilling. Spray the grill with cooking spray and preheat to medium/medium-high. Put the chicken on skewers. Wash and trim the scallions.
3. Grill the chicken and the scallions for 3 minutes on each side. Serve hot!
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