Grilled Orange Chicken Strips Recipe
Grilled Orange Chicken Strips Recipe photo by Taste of Home

Grilled Orange Chicken Strips Recipe

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These savory marinated chicken strips are great for a picnic or backyard barbecue. I grill them right along with sausages and hot dogs. Skewering the chicken makes it easy to handle, but you can put the strips directly on the grill or broil them in the oven if you prefer. -Marion Lowery, Medford, Oregon
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 2 tablespoons chopped fresh orange segments
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 2 teaspoons lime juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, optional
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips

Nutritional Facts

One serving (prepared without salt) equals 192 calories, 9 g fat (0 saturated fat), 63 mg cholesterol, 56 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3-1/2 meat.


  1. Combine the first nine ingredients in a resealable plastic; add chicken and turn to coat. Seal and refrigerate for 1 hour.
  2. Drain and discard marinade. Thread meat on metal or soaked wood skewers. Grill, uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often. Yield: 4 servings.
Originally published as Grilled Orange Chicken Strips in Taste of Home June/July 2000, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 12, 2016

"I thought this was very bland. It should be marinated 6 hours or overnight. I did prepare in the oven due to the extreme wind. The thyme was very overpowering. I will not attempt this again."

Reviewed Jun. 1, 2014

"My husband and I thought that this recipe was outstanding! I marinated the chicken for 6 hours instead of 1 and reduced the amount of cumin to 1/2 tsp. I will definitely be making this again!"

Reviewed May. 19, 2012

"This is an all-time favorite for our family for years. The only thing I do different is use 1 1/2 lb. chicken. The flavor is unique and delicious! I make it with the Warm Mustard Potato Salad on this website."

Reviewed Jul. 22, 2011

"This recipe was very good. I marinated the chicken for maybe 6 hrs. you can taste the orange in the chicken, next time I make this I will marinade the chicken over night and make extra to baste with"

Reviewed Jan. 11, 2010

"i omitted the salt and it was great will make this again, no left overs!!"

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