22 Delicious Grilled Chicken Strips Recipes Easy

Hungry for something quick, tasty, and sure to please the whole family? Look no further! Our roundup of 22 Delicious Grilled Chicken Strips Recipes is packed with easy-to-make, flavor-packed dishes perfect for busy weeknights or lazy weekends. From zesty marinades to smoky barbecue glazes, these recipes will turn simple chicken strips into your new go-to comfort food. Dive in and discover your next favorite meal!

Honey Mustard Grilled Chicken Strips

Unveiling a dish that marries the sweet allure of honey with the tangy punch of mustard, these Honey Mustard Grilled Chicken Strips are a testament to the beauty of simple ingredients transforming into something extraordinary. Perfect for a summer barbecue or a cozy indoor meal, they promise a delightful interplay of flavors that dance on the palate.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, sliced into even strips
• 1/4 cup of golden, smooth honey
• 3 tbsp of Dijon mustard, with its sharp, tangy profile
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of fresh lemon juice, for a bright acidity
• 2 cloves of garlic, minced to release their pungent aroma
• 1/2 tsp of finely ground black pepper, adding a subtle heat
• 1/2 tsp of sea salt, to enhance all the flavors

Instructions

1. In a medium bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, minced garlic, black pepper, and sea salt until the mixture is smooth and well combined.
2. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld and penetrate the chicken.
3. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting any excess drip off, and place the strips on the grill. Discard the remaining marinade.
5. Grill the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F and the exterior is beautifully caramelized with grill marks.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

With each bite, the Honey Mustard Grilled Chicken Strips offer a succulent texture and a harmonious blend of sweet and tangy notes. Serve them atop a crisp salad, alongside grilled vegetables, or as a standout appetizer with a dipping sauce for an extra layer of flavor.

Spicy BBQ Grilled Chicken Strips

Delightfully smoky with a fiery kick, these Spicy BBQ Grilled Chicken Strips are a summer grilling essential, offering a perfect balance of heat and sweetness that dances on the palate.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 1/2 cup smoky BBQ sauce, preferably hickory-flavored
• 2 tbsp fiery hot sauce, such as Sriracha
• 2 tbsp golden honey
• 2 cloves garlic, minced to a fragrant paste
• 1 tbsp freshly squeezed lime juice
• 1 tsp smoked paprika, for depth
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil, for brushing

Instructions

1. In a medium bowl, whisk together the smoky BBQ sauce, fiery hot sauce, golden honey, minced garlic, lime juice, smoked paprika, sea salt, and black pepper until fully combined.
2. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, brushing the grates with extra virgin olive oil to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Discard the remaining marinade.
5. Grill for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and exhibits charred grill marks.
6. Transfer the grilled chicken strips to a serving platter, allowing them to rest for 3 minutes before serving to retain juices.

Amazingly tender with a caramelized exterior, these chicken strips boast a complex flavor profile that’s both bold and nuanced. Serve them atop a crisp green salad or alongside cooling cucumber raita for a contrasting texture and temperature.

Garlic Parmesan Grilled Chicken Strips

Kickstart your culinary adventure with these succulent Garlic Parmesan Grilled Chicken Strips, a dish that marries the bold flavors of garlic and Parmesan with the smoky char of the grill, creating a symphony of taste that’s both sophisticated and utterly satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into even strips
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced to aromatic perfection
• 1/2 cup freshly grated Parmesan cheese, with its nutty, salty profile
• 1 tsp finely ground black pepper, for a subtle heat
• 1 tsp sea salt, to enhance the natural flavors
• 1 tbsp fresh lemon juice, for a bright, citrusy note
• 2 tbsp chopped fresh parsley, for a burst of color and freshness

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, sea salt, and black pepper to create a vibrant marinade.
3. Add the chicken strips to the marinade, tossing thoroughly to ensure each piece is evenly coated. Let marinate for at least 15 minutes to allow the flavors to meld.
4. Place the marinated chicken strips on the preheated grill, cooking for 4-5 minutes on each side or until the internal temperature reaches 165°F and the exterior boasts beautiful grill marks.
5. During the last minute of grilling, sprinkle the freshly grated Parmesan cheese over the chicken strips, allowing it to melt slightly and adhere to the surface.
6. Remove the chicken strips from the grill and let them rest for 2 minutes to ensure juiciness.
7. Garnish with chopped fresh parsley before serving to add a fresh, herby contrast to the rich flavors.

The Garlic Parmesan Grilled Chicken Strips emerge from the grill with a tantalizing crispness on the outside, while remaining tender and juicy within. The interplay of smoky, garlicky, and cheesy notes makes this dish a standout, perfect for elevating a weeknight dinner or impressing guests at your next barbecue. Serve atop a crisp salad or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Lemon Herb Grilled Chicken Strips

Perfectly balanced between tangy and savory, these Lemon Herb Grilled Chicken Strips are a testament to the beauty of simple, quality ingredients coming together under the summer sun. The marinade, a vibrant blend of citrus and herbs, ensures each bite is juicy and bursting with flavor, making it an ideal centerpiece for any alfresco dining occasion.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, sliced into 1-inch strips
• 1/4 cup of fresh lemon juice, squeezed from ripe, juicy lemons
• 2 tbsp of rich extra virgin olive oil
• 2 cloves of garlic, minced to a fine paste
• 1 tbsp of freshly chopped rosemary, fragrant and piney
• 1 tbsp of freshly chopped thyme, earthy and slightly minty
• 1 tsp of kosher salt, for even seasoning
• 1/2 tsp of finely ground black pepper, for a subtle heat

Instructions

1. In a large mixing bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and finely ground black pepper until well combined.
2. Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Cook for 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and exhibits clear grill marks.
5. Transfer the grilled chicken strips to a serving platter and let them rest for 3 minutes before serving to allow the juices to redistribute.

Hearty and aromatic, these Lemon Herb Grilled Chicken Strips offer a delightful contrast of a slightly charred exterior with a tender, moist interior. Serve them atop a crisp salad, alongside grilled vegetables, or as a protein-packed addition to your favorite wraps for a meal that’s as versatile as it is delicious.

Teriyaki Grilled Chicken Strips

Perfectly balancing sweetness with a savory depth, these Teriyaki Grilled Chicken Strips are a testament to the beauty of simple ingredients transformed by fire and flavor. Paired with a glossy, homemade teriyaki glaze, each bite promises a tender, juicy experience that’s both comforting and sophisticated.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
• 1/2 cup soy sauce, preferably low-sodium for a balanced flavor
• 1/4 cup honey, for a natural sweetness
• 2 tbsp mirin, adding a subtle complexity
• 1 tbsp freshly grated ginger, for a vibrant kick
• 2 cloves garlic, minced to release their aromatic oils
• 1 tbsp sesame oil, rich and nutty
• 1 tbsp cornstarch, to thicken the glaze to perfection
• 2 tbsp water, to adjust the glaze’s consistency
• 1 tbsp sesame seeds, toasted for a crunchy garnish
• 2 green onions, thinly sliced for a fresh finish

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, mirin, grated ginger, and minced garlic until fully combined.
2. Place the chicken strips in a large resealable bag and pour half of the teriyaki mixture over them. Seal the bag and marinate in the refrigerator for at least 30 minutes, turning once for even coverage.
3. Heat your grill to medium-high (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and grill for 3-4 minutes per side, or until grill marks appear and the chicken reaches an internal temperature of 165°F.
5. While the chicken grills, pour the remaining teriyaki mixture into a small saucepan. Whisk in the cornstarch and water, then simmer over medium heat for 3-5 minutes, stirring constantly, until the glaze thickens.
6. Brush the grilled chicken strips with the thickened teriyaki glaze and sprinkle with toasted sesame seeds and sliced green onions before serving.

Outstanding in their simplicity, these Teriyaki Grilled Chicken Strips boast a caramelized exterior that gives way to succulent meat beneath. Serve them atop a bed of steamed jasmine rice or alongside crisp, grilled vegetables for a meal that’s as visually appealing as it is delicious.

Cajun Grilled Chicken Strips

Cajun Grilled Chicken Strips bring a vibrant burst of Southern flavor to your table, combining the smoky allure of the grill with the bold spices of Cajun seasoning for a dish that’s as visually appealing as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into even strips
• 2 tbsp high-quality Cajun seasoning, with a balanced blend of spices
• 1/4 cup rich extra virgin olive oil, for marinating
• 2 tbsp fresh lemon juice, for a bright, acidic touch
• 2 cloves garlic, finely minced, to add depth
• 1 tsp smoked paprika, for an extra layer of smokiness
• 1/2 tsp sea salt, to enhance flavors

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, Cajun seasoning, smoked paprika, and sea salt until well combined.
2. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

The Cajun Grilled Chicken Strips emerge from the grill with a tantalizing crust and a juicy interior, their smoky, spicy profile perfectly balanced by the marinade’s brightness. Serve them atop a crisp salad, alongside creamy coleslaw, or as the star of a hearty sandwich for a meal that’s sure to impress.

Maple Glazed Grilled Chicken Strips

Maple glazed grilled chicken strips offer a delightful harmony of sweet and savory, perfect for elevating your summer barbecue or adding a gourmet touch to weeknight dinners. Marinated in a luscious blend of maple syrup and spices, these strips promise a juicy interior with a caramelized, slightly charred exterior that’s irresistibly flavorful.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 1/3 cup pure maple syrup, dark and robust
• 2 tbsp soy sauce, rich and aged
• 1 tbsp Dijon mustard, smooth and tangy
• 2 cloves garlic, minced to a fine paste
• 1 tsp smoked paprika, deeply aromatic
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp olive oil, extra virgin and fruity

Instructions

1. In a large mixing bowl, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, smoked paprika, sea salt, and black pepper until fully combined.
2. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F. Lightly oil the grates with olive oil to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the chicken strips for 4-5 minutes per side, basting with the reserved marinade halfway through, until they reach an internal temperature of 165°F and exhibit golden grill marks.
6. Transfer the grilled chicken strips to a serving platter, letting them rest for 3 minutes before serving to allow juices to redistribute.

Lusciously tender with a sticky-sweet glaze, these maple glazed grilled chicken strips are a testament to the magic of simple ingredients transformed by fire. Serve them atop a crisp salad for a light meal or alongside grilled vegetables for a smoky, sweet feast that delights the senses.

Buffalo Grilled Chicken Strips

Bold flavors and succulent textures define these Buffalo Grilled Chicken Strips, a dish that marries the fiery kick of buffalo sauce with the smoky char of the grill for an unforgettable culinary experience.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into even strips
• 1/2 cup rich, tangy buffalo sauce
• 2 tbsp creamy, unsalted butter, melted
• 1 tbsp vibrant, extra virgin olive oil
• 1 tsp finely ground garlic powder
• 1 tsp aromatic, smoked paprika
• 1/2 tsp coarse, sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, whisk together the buffalo sauce, melted butter, olive oil, garlic powder, smoked paprika, sea salt, and black pepper until fully combined.
3. Add the chicken strips to the bowl, tossing thoroughly to ensure each piece is evenly coated with the marinade. Let sit for 10 minutes to absorb the flavors.
4. Place the marinated chicken strips on the preheated grill, arranging them in a single layer to ensure even cooking. Grill for 5-6 minutes on each side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.
5. Remove the chicken strips from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Every bite of these Buffalo Grilled Chicken Strips offers a perfect balance of heat and smokiness, with a tender interior that’s irresistibly juicy. Serve them atop a crisp salad for a light meal or alongside a cooling blue cheese dip for a more indulgent treat.

Mediterranean Grilled Chicken Strips

Just imagine the sun-kissed flavors of the Mediterranean coming together in a dish that’s as vibrant as it is satisfying. These Mediterranean Grilled Chicken Strips are a testament to the simplicity and elegance of coastal cooking, offering a perfect balance of herbs, citrus, and smoky char.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into even strips
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced to a fragrant paste
• 1 tbsp fresh lemon zest, brightly aromatic
• 2 tbsp freshly squeezed lemon juice, for a tangy punch
• 1 tsp finely ground sea salt
• 1/2 tsp cracked black pepper, freshly ground
• 1 tsp dried oregano, earthy and robust
• 1/2 tsp smoked paprika, for a hint of warmth

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, sea salt, black pepper, oregano, and smoked paprika until well combined.
2. Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and exhibits clear grill marks.
5. Transfer the grilled chicken strips to a serving platter, allowing them to rest for 3 minutes before serving to retain their juices.

Amazingly tender with a smoky, herbaceous crust, these chicken strips are a delight on their own or paired with a crisp, lemony salad. For an extra touch of Mediterranean flair, serve alongside warm pita and a dollop of creamy tzatziki.

Asian Zing Grilled Chicken Strips

Kickstart your culinary adventure with these Asian Zing Grilled Chicken Strips, a dish that marries the bold flavors of the East with the simplicity of grilling, perfect for a summer evening or a vibrant weeknight dinner.

Ingredients

• 1.5 lbs of skinless, boneless chicken breasts, sliced into tender strips
• 1/4 cup of soy sauce, rich and umami-packed
• 2 tbsp of honey, golden and sweet
• 1 tbsp of sriracha sauce, fiery and vibrant
• 2 cloves of garlic, minced to aromatic perfection
• 1 tbsp of fresh ginger, grated for a zesty punch
• 1 tbsp of sesame oil, toasted and nutty
• 1/2 tsp of red pepper flakes, for a subtle heat
• 1 tbsp of sesame seeds, for a crunchy garnish
• 2 green onions, thinly sliced for a fresh finish

Instructions

1. In a large mixing bowl, whisk together the soy sauce, honey, sriracha, minced garlic, grated ginger, sesame oil, and red pepper flakes until well combined.
2. Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Discard the remaining marinade.
5. Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F and the edges are caramelized with grill marks.
6. Transfer the grilled chicken to a serving platter, sprinkle with sesame seeds and green onions for garnish.

The chicken strips emerge from the grill with a tantalizing glaze, the perfect balance of sweet, spicy, and savory. Serve them atop a bed of steamed jasmine rice or tucked into warm tortillas for an unexpected twist, letting the vibrant flavors take center stage.

Smoky Paprika Grilled Chicken Strips

Glistening under the summer sun, these Smoky Paprika Grilled Chicken Strips are a testament to the beauty of simple ingredients transformed by fire and spice. Perfectly charred edges meet tender, juicy interiors, all enveloped in a smoky, slightly sweet paprika rub that promises to elevate your grilling game.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp smoked paprika, deeply aromatic and vibrant
• 1 tbsp garlic powder, pungent and finely ground
• 1 tsp sea salt, coarse and mineral-rich
• 1/2 tsp freshly ground black pepper, sharp and earthy
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tbsp honey, golden and subtly floral
• 1 tbsp apple cider vinegar, tangy and bright

Instructions

1. In a large mixing bowl, whisk together the smoked paprika, garlic powder, sea salt, black pepper, extra virgin olive oil, honey, and apple cider vinegar until a smooth marinade forms.
2. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
3. Preheat your grill to medium-high heat (375°F to 400°F), ensuring the grates are clean and lightly oiled to prevent sticking.
4. Arrange the marinated chicken strips on the grill in a single layer, leaving space between each piece for even cooking. Grill for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and exhibits clear grill marks.
5. Remove the chicken strips from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Yieldingly tender with a smoky-sweet crust, these chicken strips are a versatile centerpiece for summer salads, wraps, or as a standalone protein. The interplay of smoky paprika and the hint of honey creates a melody of flavors that dance on the palate, making each bite a celebration of grilling mastery.

Sweet Chili Grilled Chicken Strips

Marrying the bold flavors of sweet chili with the smoky char of the grill, these chicken strips are a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a summer barbecue or a quick weeknight dinner, they promise a delightful balance of sweet, spicy, and savory in every bite.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, sliced into even strips
• 1/2 cup of sweet chili sauce, with a glossy, vibrant hue
• 2 tbsp of soy sauce, rich and umami-packed
• 1 tbsp of fresh ginger, finely grated for a zesty kick
• 2 cloves of garlic, minced to release their aromatic oils
• 1 tbsp of sesame oil, with its nutty, toasty notes
• 1/4 tsp of crushed red pepper flakes, for a subtle heat
• 1 tbsp of honey, for a natural sweetness that caramelizes beautifully

Instructions

1. In a large mixing bowl, whisk together the sweet chili sauce, soy sauce, grated ginger, minced garlic, sesame oil, red pepper flakes, and honey until fully combined.
2. Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Discard the remaining marinade.
5. Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred with grill marks.
6. Transfer the grilled chicken strips to a serving platter and let them rest for 3 minutes before serving to allow the juices to redistribute.

Best enjoyed hot off the grill, these Sweet Chili Grilled Chicken Strips boast a juicy interior with a sticky, slightly charred exterior that’s irresistibly flavorful. Serve them over a bed of fluffy jasmine rice or alongside a crisp, refreshing cucumber salad for a complete meal that sings with contrast and harmony.

Herb Crusted Grilled Chicken Strips

Amidst the bustling rhythm of summer evenings, these Herb Crusted Grilled Chicken Strips emerge as a symphony of flavors, perfectly balancing the smoky char of the grill with the aromatic whisper of fresh herbs. A dish that promises to elevate your alfresco dining with its succulent texture and golden, herb-flecked crust.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice, bright and tangy
• 2 cloves garlic, minced to a fragrant paste
• 1 tbsp finely chopped fresh rosemary, aromatic and piney
• 1 tbsp finely chopped fresh thyme, earthy and slightly minty
• 1 tsp kosher salt, for balanced seasoning
• 1/2 tsp finely ground black pepper, for a subtle heat

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, rosemary, thyme, kosher salt, and black pepper until well combined.
2. Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Cook for 4-5 minutes per side, or until the chicken achieves a golden crust and an internal temperature of 165°F.
5. Let the chicken rest for 5 minutes before serving to ensure the juices redistribute, resulting in a more tender bite.

Captivating in its simplicity, these grilled chicken strips boast a juicy interior encased in a crisp, herbaceous crust. Serve them atop a vibrant salad, tucked into warm pitas with a dollop of tzatziki, or as the star of your next picnic spread, where their smoky aroma and tender bite are sure to enchant.

Balsamic Glazed Grilled Chicken Strips

Gracefully balancing the bold acidity of balsamic vinegar with the natural sweetness of honey, these Balsamic Glazed Grilled Chicken Strips are a testament to the beauty of simple, yet sophisticated flavors. Perfect for a summer barbecue or a quick weeknight dinner, they promise to deliver a juicy, flavorful experience with every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 1/4 cup rich, aged balsamic vinegar
• 2 tbsp golden, clover honey
• 2 tbsp robust extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly cracked black pepper

Instructions

1. In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, chopped rosemary, sea salt, and black pepper until fully combined.
2. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Discard the remaining marinade.
5. Grill the chicken for 4-5 minutes on each side, or until the internal temperature reaches 165°F and the exterior is beautifully caramelized.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness.

Yieldingly tender with a slightly charred exterior, these chicken strips boast a perfect harmony of sweet and tangy notes. Serve them atop a crisp arugula salad or alongside grilled vegetables for a meal that’s as visually appealing as it is delicious.

Pesto Grilled Chicken Strips

Lusciously tender and bursting with herby freshness, these Pesto Grilled Chicken Strips are a summer delight that marries the simplicity of grilling with the vibrant flavors of homemade pesto.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into even strips
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup rich extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp pine nuts, lightly toasted
• 2 cloves garlic, minced
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp fresh lemon juice

Instructions

1. In a food processor, combine the fresh basil leaves, extra virgin olive oil, Parmesan cheese, pine nuts, minced garlic, sea salt, black pepper, and lemon juice. Pulse until a smooth pesto forms.
2. Place the chicken strips in a large bowl and coat them evenly with the prepared pesto. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Grill the chicken strips for 4 to 5 minutes per side, or until they reach an internal temperature of 165°F and have beautiful grill marks.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and aromatic, these pesto grilled chicken strips offer a perfect balance of charred edges and succulent meat. Serve them over a crisp salad, tucked into warm pita bread, or alongside grilled vegetables for a complete meal that sings of summer.

Jerk Spiced Grilled Chicken Strips

Whisk your senses away to the Caribbean with these Jerk Spiced Grilled Chicken Strips, a dish that marries the fiery warmth of traditional jerk seasoning with the succulent tenderness of perfectly grilled chicken. Ideal for a summer barbecue or a flavorful weeknight dinner, these strips promise a burst of island-inspired flavors in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 3 tbsp jerk seasoning, a vibrant blend of allspice, thyme, and scotch bonnet peppers
• 2 tbsp pure honey, for a touch of natural sweetness
• 1/4 cup fresh lime juice, to brighten the dish with citrusy notes
• 2 tbsp extra virgin olive oil, for a rich, smooth marinade
• 1 tsp sea salt, to enhance the flavors
• 1/2 tsp freshly ground black pepper, for a subtle heat

Instructions

1. In a large mixing bowl, combine the chicken strips with jerk seasoning, honey, lime juice, olive oil, sea salt, and black pepper, ensuring each piece is evenly coated. Let marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
3. Grill the chicken strips for 4-5 minutes per side, or until grill marks appear and the internal temperature reaches 165°F, ensuring juicy, perfectly cooked chicken.
4. Remove from the grill and let rest for 3 minutes before serving, allowing the juices to redistribute for maximum tenderness.

Relish the harmonious blend of spicy, sweet, and tangy flavors that define these Jerk Spiced Grilled Chicken Strips. Serve them atop a crisp salad, alongside coconut rice, or as a bold filling for tacos to elevate your meal with a Caribbean twist.

Ranch Grilled Chicken Strips

Amidst the golden hues of late summer evenings, these Ranch Grilled Chicken Strips emerge as a testament to simplicity meeting sophistication, offering a succulent, herb-kissed delight that’s as versatile as it is flavorful.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into tender strips
• 1/2 cup buttermilk, creamy and tangy
• 1/4 cup ranch dressing mix, aromatic and herb-laden
• 2 tbsp extra virgin olive oil, rich and golden
• 1 tsp garlic powder, pungent and finely ground
• 1 tsp onion powder, sweet and earthy
• 1/2 tsp smoked paprika, subtly sweet with a hint of warmth
• Salt, to season

Instructions

1. In a large mixing bowl, combine the chicken strips with buttermilk, ensuring each piece is thoroughly coated. Let marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor penetration.
2. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. In a small bowl, whisk together the ranch dressing mix, garlic powder, onion powder, smoked paprika, and a pinch of salt. Drain the chicken strips from the buttermilk, discarding the excess liquid.
4. Drizzle the olive oil over the chicken strips, then sprinkle the seasoning mix evenly, tossing to coat each strip thoroughly.
5. Place the chicken strips on the preheated grill, cooking for 4-5 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.
6. Remove from the grill and let rest for 3 minutes to allow the juices to redistribute.

Out of the grill, these chicken strips boast a juicy interior with a smoky, herbaceous crust that’s irresistibly crunchy. Serve them atop a crisp salad, tucked into warm tortillas, or as the star of a vibrant grain bowl for a meal that’s as nourishing as it is delightful.

Mango Lime Grilled Chicken Strips

Zesty flavors come alive in this dish, where the succulent sweetness of mango meets the tangy punch of lime, creating a harmonious blend that elevates simple grilled chicken strips into a culinary masterpiece.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, sliced into even strips
• 1 cup of ripe mango puree, smooth and fragrant
• 1/4 cup of fresh lime juice, brightly acidic
• 2 tbsp of honey, golden and viscous
• 2 cloves of garlic, minced to a fine paste
• 1 tsp of smoked paprika, deeply aromatic
• 1/2 tsp of sea salt, finely ground
• 1/4 tsp of cayenne pepper, for a subtle heat
• 2 tbsp of extra virgin olive oil, rich and fruity

Instructions

1. In a medium bowl, whisk together the mango puree, lime juice, honey, minced garlic, smoked paprika, sea salt, and cayenne pepper until fully combined.
2. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken strips for 4-5 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.
6. Tip: For even cooking, avoid overcrowding the grill. Leave space between each strip.
7. Tip: Baste the chicken with a bit of olive oil before grilling to enhance moisture and flavor.
8. Tip: Let the chicken rest for 5 minutes after grilling to allow juices to redistribute.

Finished with a glossy, caramelized exterior and tender, juicy interior, these mango lime grilled chicken strips offer a delightful contrast of textures. Serve them atop a vibrant salad or alongside grilled vegetables for a meal that’s as visually appealing as it is delicious.

Chipotle Lime Grilled Chicken Strips

Delightfully smoky with a zesty kick, these Chipotle Lime Grilled Chicken Strips are a testament to the magic of simple ingredients transformed by bold flavors. Perfect for a summer barbecue or a quick weeknight dinner, they promise a juicy, charred exterior with a tender, flavorful interior that’s irresistibly delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 tbsp chipotle peppers in adobo sauce, finely minced
• 3 tbsp fresh lime juice, squeezed from ripe, juicy limes
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, freshly minced
• 1 tsp ground cumin, freshly toasted for depth
• 1 tsp smoked paprika, for a hint of sweetness
• 1/2 tsp kosher salt, finely ground
• 1/4 tsp finely ground black pepper

Instructions

1. In a large mixing bowl, combine the minced chipotle peppers, fresh lime juice, extra virgin olive oil, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper, whisking until a homogenous marinade forms.
2. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and showcases beautiful grill marks.
5. Transfer the grilled chicken strips to a serving platter, letting them rest for 5 minutes before serving to allow the juices to redistribute.

Succulent and bursting with flavor, these Chipotle Lime Grilled Chicken Strips offer a perfect balance of smokiness and acidity. Serve them atop a crisp salad, wrapped in warm tortillas with avocado slices, or alongside a cooling cilantro lime crema for an unforgettable meal.

Greek Yogurt Marinated Grilled Chicken Strips

Brimming with Mediterranean flair, these Greek Yogurt Marinated Grilled Chicken Strips are a testament to the power of simple, quality ingredients coming together to create something extraordinary. The marinade, rich with tangy yogurt and aromatic spices, ensures each bite is succulent and bursting with flavor.

Ingredients

• 1 cup creamy Greek yogurt
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tbsp fragrant dried oregano
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 1/2 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp rich extra virgin olive oil

Instructions

1. In a large mixing bowl, whisk together the creamy Greek yogurt, freshly squeezed lemon juice, minced garlic, fragrant dried oregano, finely ground sea salt, and freshly cracked black pepper until well combined.
2. Add the boneless, skinless chicken breast strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, then brush each strip lightly with rich extra virgin olive oil to promote even browning.
5. Grill the chicken strips for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred with grill marks.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness.

The result is chicken strips that are impossibly tender, with a slight tang from the yogurt and a smoky char from the grill. Serve them atop a vibrant Greek salad or tucked into warm pita with a dollop of tzatziki for a meal that sings of summer.

Sesame Ginger Grilled Chicken Strips

Nothing elevates a simple chicken dish quite like the bold, aromatic flavors of sesame and ginger, transforming it into a meal that’s both sophisticated and satisfying. These Sesame Ginger Grilled Chicken Strips are a testament to how a few quality ingredients can create a dish that’s bursting with flavor and perfect for any occasion.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into even strips
• 3 tbsp toasted sesame oil, rich and nutty
• 2 tbsp fresh ginger, finely grated for a vibrant kick
• 2 cloves garlic, minced to release their pungent aroma
• 1/4 cup soy sauce, preferably low-sodium for balanced flavor
• 2 tbsp honey, for a touch of natural sweetness
• 1 tbsp rice vinegar, adding a subtle tang
• 1 tsp crushed red pepper flakes, for a hint of heat
• 2 tbsp sesame seeds, lightly toasted for crunch
• 2 green onions, thinly sliced for garnish

Instructions

1. In a large bowl, whisk together the toasted sesame oil, grated ginger, minced garlic, soy sauce, honey, rice vinegar, and crushed red pepper flakes until well combined.
2. Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and grill for 4-5 minutes per side, or until the internal temperature reaches 165°F and the strips are beautifully charred.
5. Transfer the grilled chicken to a serving platter, sprinkle with toasted sesame seeds and sliced green onions for a fresh, colorful finish.

Lusciously tender with a caramelized exterior, these chicken strips offer a delightful contrast of textures. The sesame and ginger marinade infuses the meat with a depth of flavor that’s both sweet and spicy, making it a versatile dish that pairs wonderfully with a crisp salad or steamed jasmine rice.

Coconut Curry Grilled Chicken Strips

Gracefully blending the exotic allure of coconut with the bold spices of curry, these grilled chicken strips offer a tantalizing escape to tropical flavors without leaving your backyard.

Ingredients

• 1.5 lbs of skinless, boneless chicken breasts, sliced into even strips
• 1 cup of creamy coconut milk, full-fat for richness
• 2 tbsp of vibrant yellow curry powder
• 1 tbsp of freshly grated ginger, for a zesty kick
• 2 cloves of garlic, minced to release their aromatic oils
• 1 tbsp of smooth honey, to balance the heat
• 1 tbsp of fresh lime juice, for a bright acidity
• 1 tsp of sea salt, finely ground
• 1 tbsp of extra virgin olive oil, for grilling

Instructions

1. In a large mixing bowl, whisk together the coconut milk, curry powder, grated ginger, minced garlic, honey, lime juice, and sea salt until fully combined.
2. Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, brushing the grates with olive oil to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place the strips on the grill. Cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and has distinct grill marks.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Marvel at the succulent texture of the chicken, perfectly charred on the outside yet tender and juicy inside, with a harmonious blend of sweet, spicy, and tangy notes. Serve these strips atop a bed of fluffy jasmine rice or wrapped in warm naan bread for an unforgettable meal.

Conclusion

Marvel at the variety and simplicity of these 22 grilled chicken strip recipes, perfect for any home cook looking to spice up their meal routine. We invite you to try these delicious options, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!