Grilled Chicken Strips

2 tbsp chopped fresh orange segments

¼ cup orange juice

¼ cup olive oil

2 tsp lime juice

2 garlic cloves, minced

1 tsp dried thyme

1 tsp dried oregano

1 tsp ground cumin

½ tsp salt, optional

1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips

Combine the first nine ingredients in a resealable plastic bag.
Add chicken and turn to coat.
Seal and refrigerate for a minimum of 1 hour.

Drain and reserve the marinade.
Set 3 tbs aside for dipping sauce.

Grill uncovered over medium-high heat.
Turn every 4 minutes and baste with marinade.
Remove from grill when the strips are firm and well browned.

Notes:

Add 1/4 cup orange juice and 2 tsp soy sauce to the reserved marinate in a small sauce pan.
Add 1 tsp corn starch and whisk.
Bring to a boil, reduce heat and thicken for 5 minutes.
Offer as a dipping sauce at table.

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Grilled Chicken Strips