With these hot temperatures we don’t want to heat up our kitchens by cooking! It’s definitely weather to use the outdoor grill! It gives the man in the family a turn to cook besides. The recipe I am sharing with you today is from The Taste of Home Magazine July 2000, I keep my cooking magazines for a long time, you might say I am a cooking magazine hoarder!!
Grilled Orange Chicken Strips
1 pound boneless, skinless chicken breasts, cut into 1/4 inch strips.
2 Tablespoons chopped fresh orange segments
1/4 cup orange juice
1/4 cup olive or vegetable oil
2 tsp. lime juice
3 garlic cloves, minced
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
Place chicken in a resealable plastic bag or shallow glass container, combine remaining ingredients in a small bowl and pour over chicken to coat. Seal or cover and refrigerate for one hour, drain and discard marinade. Thread chicken on metal or soaked wooden skewers. Grill uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often, 4 servings.
Have a great week!
Grilled Orange Chicken Strips
1 pound boneless, skinless chicken breasts, cut into 1/4 inch strips.
2 Tablespoons chopped fresh orange segments
1/4 cup orange juice
1/4 cup olive or vegetable oil
2 tsp. lime juice
3 garlic cloves, minced
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
Place chicken in a resealable plastic bag or shallow glass container, combine remaining ingredients in a small bowl and pour over chicken to coat. Seal or cover and refrigerate for one hour, drain and discard marinade. Thread chicken on metal or soaked wooden skewers. Grill uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often, 4 servings.
Have a great week!
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