Quick and easy grilled chicken strips the whole family will love. A lot of people have a problem with grilling a skinless boneless chicken breast. They make hockey pucks. Their issue is by the time they get the center done to the point it won’t make them sick, the outside and edges are overcooked.
My suggestion to you is to cut it up and make it more uniform and predictable. Then a quick marinade, an easy, quick grilling and you’re there.
I took our old family favorite for grill chicken for the marinade. I used skinless boneless chicken, but chicken tenders would work well.
A solid 4. A great “everyday” type recipe.
Notes: Use any marinade or seasoning that you want. The technique will be fine. I did three chicken breast only because that is what I had. Scale this to what you want.
Preheat grill to medium high. ( grill temp of 350 to 375).
Over medium-high heat in a medium to large saucepan add 6 T butter (3/4 stick), 6 T lemon juice, 2 T minced garlic (about 6-8 cloves), 2 T Seasoning salt (Lowey’s) and 1/2 t black pepper. Simmer for 2-3 minutes then remove from heat and allow to cool for a few minutes while you work on the chicken.
Trim, dry and cut about 2 pounds (about three normal size breasts) of the skinless boneless chicken breast into strips. You could use chicken tenders instead.
Now that the butter has cooled some add the chicken and mix well. Do not add the chicken when the butter is very hot, and you are cooking on the grill, not in the pan.
Now one of the most important parts. CLEAN AND OIL the grill. Otherwise, you will be fighting the sticking.
Place the strips on the grill and flip every 2-3 minutes until internal temp of 165. This is about 8-10 minutes total.
July 7, 2016