Grilled Chicken Strips

good, juicy, and flavorful – the best grilled chicken strips you'll ever make come from a quick and easy marinade and this solid grilling method!

We have been thrilled to add new contributors to Avdaye, and we've been working on one special contributor to join the team for a while.

You've seen his recipes here a few times, and might have even caught a glimpse of his face…. but we're SO SO SO excited to announce our husband Luke is going to be adding recipes to the site more frequently!

Luke is a fantastic cook. He is masterful when it comes to meats, veggies, and all sorts of ethnic dishes- but like many men, his best work is done on the grill.

Today Luke's sharing his deliciously juicy, tender, and flavorful grilled chicken strips recipe with us – you'll love this easy method to make salad-ready chicken strips that make a fabulous cold lunch!

We love good, fresh salads for lunch – and salads we can eat cold are the best.

This simple technique for making juicy, flavorful, never-dry grilled chicken strips is our favorite easy meal- we grill up a big batch on Sunday, and bring them to work with some lettuce, tomatoes, cheese and dressing for a quick, protein-packed, but healthy lunch that doesn't need to be microwaved.

These chicken strips are so easy – marinate for about a day before grilling to ensure the most good, flavorful, and never-dry meat.

The Best Grilled Chicken Strips Recipe

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Ingredients

• 2 lb chicken, sliced into thin strips
• 12 oz Italian dressing, 12oz
• 3 tbsp soy sauce

Method

1. Cut chicken breasts into 2″ thick strips, making sure they are fairly even.
2. Put strips in a large zip bag and cover with Italian dressing and soy sauce.
3. Gently squeeze the air out of the bag.
4. Shake bag so all the chicken is covered with dressing.
5. Place the bag in a bowl and refrigerate overnight.
6. Pre-heat and clean grill- rubbing 1/2 an onion on the hot grill cleans and flavors the grates.
7. Cook chicken on medium heat until 165 internal temperature.
8. Enjoy when hot, or refrigerate and use for s sack-lunch.