Marinated Chicken Strips

These tasty chicken strips are perfect for adding to salads, casseroles and even just dipping and popping in your mouth!
  • 4 tangerines
  • 1/2 c. teriyaki sauce
  • 4 cloves garlic, minced
  • 2 T. sliced green onions
  • 1/2 crushed red pepper
  • 6 large boneless, skinless chicken breasts

Using a sharp knife, slice each of the tangerines in half and either squeeze the juice out manually or use a juicer. Take care to remove any seeds from the juice. Add the teriyaki sauce, minced garlic, green onions and crushed red pepper to the juice and mix well.

Place the 6 chicken breasts in a large plastic storage bag. Add the tangerine marinade and seal the bag. Rotate and flip the bag to generously cover the chicken breasts. Place the bag in the refrigerator and marinate for at least 4 and up to 12 hours -- flipping the bag occasionally.

To cook the chicken, prepare a grill with hot coals. Remove the chicken from the storage bag and discard the marinade. Grill, covered, until no pink remains in the center of the chicken breasts and the juices run clear -- about 15 minutes, turning once. Transfer the chicken to a cutting board and slice into 1/2 inch strips.

To freeze the chicken strips, place each cut breast into a carefully labeled freezer bag. Seal the bags and freeze for up to 6 months.

Suggested uses for marinated chicken strips include: salad toppings, pita stuffings, pizza toppings, casserole additions, and appetizers.

  • Yields: 6 freezer bags; number of servings per bag varies with use
  • Preparation Time: 20 minutes plus marinating time
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