18 Delicious Grilled Chicken Strips Recipes for Every Occasion

There’s nothing quite like the sizzle of grilled chicken strips to kickstart your culinary creativity, whether you’re whipping up a quick weeknight dinner or hosting a summer barbecue. From smoky and spicy to sweet and tangy, these 18 mouthwatering recipes promise to deliver flavor-packed meals for every occasion. Ready to transform your grill game? Let’s dive into these delicious ideas that’ll have everyone asking for seconds!

Grilled Chicken Strips with Honey Mustard Sauce

Unleash flavor bombs with these grilled chicken strips, dunked in a honey mustard sauce that’s straight-up addictive.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, toss chicken strips with olive oil, smoked paprika, garlic powder, and onion powder until evenly coated.
3. Grill chicken strips for 4-5 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid overcrowding the grill to ensure even cooking.
4. While chicken grills, whisk together Dijon mustard, honey, apple cider vinegar, sea salt, and black pepper in a small bowl until smooth. Tip: For a smoother sauce, warm the honey slightly before mixing.
5. Remove chicken from grill and let rest for 3 minutes. Tip: Resting allows juices to redistribute, keeping the chicken moist.
6. Serve grilled chicken strips with honey mustard sauce on the side for dipping.

Zesty and tender, these strips pair perfectly with a crisp salad or tucked into a warm pita. The honey mustard sauce adds a sweet, tangy kick that elevates every bite.

Spicy Grilled Chicken Strips with Mango Salsa

Get ready to fire up your grill because these Spicy Grilled Chicken Strips with Mango Salsa are about to become your summer obsession. Grab your apron, and let’s dive into flavors that pop and sizzle.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a bowl, toss chicken strips with olive oil, smoked paprika, cayenne pepper, garlic powder, and sea salt until evenly coated.
3. Grill chicken strips for 4-5 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid overcrowding the grill to ensure even cooking.
4. While chicken grills, combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Tip: Let the salsa sit for 10 minutes to meld flavors.
5. Remove chicken from grill and let rest for 3 minutes. Tip: Resting ensures juices redistribute, keeping the chicken moist.
6. Serve chicken strips topped with mango salsa.

Here’s the deal: the smoky heat from the chicken meets the sweet, tangy kick of the mango salsa in every bite. Try stacking them on warm tortillas for an impromptu taco night that’ll steal the spotlight.

Garlic Herb Grilled Chicken Strips

Elevate your grill game with these succulent Garlic Herb Grilled Chicken Strips—**juicy**, **flavor-packed**, and ready in under 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, finely minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp lemon zest
• 2 tbsp freshly squeezed lemon juice

Instructions

1. **Preheat** your grill to medium-high heat (400°F) for even cooking.
2. In a large bowl, **combine** olive oil, minced garlic, rosemary, thyme, salt, pepper, smoked paprika, lemon zest, and lemon juice to create the marinade.
3. **Add** chicken strips to the marinade, ensuring each piece is thoroughly coated. Let it **marinate** for at least 15 minutes at room temperature for maximum flavor absorption.
4. **Grill** chicken strips for 4-5 minutes per side, or until internal temperature reaches 165°F, using a meat thermometer for accuracy.
5. **Rest** the chicken strips for 5 minutes before serving to allow juices to redistribute.

Unleash a burst of herby garlic goodness with every bite—**tender** on the inside, **slightly charred** on the outside. Serve over a crisp arugula salad or alongside grilled vegetables for a complete meal.

BBQ Grilled Chicken Strips with Coleslaw

Get ready to fire up the grill because these BBQ Grilled Chicken Strips with Coleslaw are about to become your summer staple. Grab your apron—this is going to be good.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 1 cup high-quality BBQ sauce, divided
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 4 cups finely shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a large bowl, combine chicken strips with olive oil, smoked paprika, garlic powder, onion powder, and cayenne pepper. Toss until evenly coated.
3. Grill chicken strips for 5-6 minutes per side, brushing with 1/2 cup BBQ sauce during the last 2 minutes of cooking. Tip: Keep the grill lid closed to maintain even heat.
4. While chicken cooks, mix green and purple cabbage in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, and celery seed. Pour over cabbage and toss to combine. Season with salt and pepper. Tip: Let the coleslaw sit for 10 minutes before serving to soften the cabbage.
5. Remove chicken from grill and let rest for 3 minutes. Tip: Resting allows juices to redistribute, ensuring moist chicken.
6. Serve grilled chicken strips with remaining BBQ sauce on the side and a generous helping of coleslaw.

Now, these BBQ Grilled Chicken Strips with Coleslaw are not just a meal—they’re a vibe. The smoky, slightly spicy chicken pairs perfectly with the crisp, tangy slaw, making every bite a flavor explosion. Try serving them on toasted brioche buns for an extra indulgent twist.

Lemon Pepper Grilled Chicken Strips

Get ready to elevate your grilling game with these zesty Lemon Pepper Grilled Chicken Strips. Perfect for summer BBQs or a quick weeknight dinner, they’re a guaranteed crowd-pleaser.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp lemon zest
• 2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 2 cloves garlic, minced
• 1 tsp smoked paprika

Instructions

1. In a large mixing bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 tbsp lemon zest, 2 tsp freshly ground black pepper, 1 tsp kosher salt, 2 cloves minced garlic, and 1 tsp smoked paprika until fully combined.
2. Add 1.5 lbs boneless, skinless chicken breast 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 (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. Cook for 4-5 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
5. Transfer the grilled chicken strips to a serving platter and let rest for 3 minutes before serving to retain juices.

Serve these succulent strips over a crisp salad, tucked into warm tortillas, or alongside grilled vegetables for a meal that’s bursting with bright, peppery flavors and a hint of smoke.

Teriyaki Grilled Chicken Strips with Pineapple

Hit the grill running with these Teriyaki Grilled Chicken Strips with Pineapple—juicy, charred, and dripping with sweet-savory glaze.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 1 cup teriyaki sauce (preferably thick-style)
• 2 tbsp mirin
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1 cup fresh pineapple, cut into 1-inch chunks
• 2 tbsp grapeseed oil
• 1 tsp red pepper flakes
• 1/4 cup green onions, thinly sliced
• 1 tbsp white sesame seeds, toasted

Instructions

1. In a large bowl, whisk together teriyaki sauce, mirin, ginger, garlic, and sesame oil. Reserve 1/4 cup for basting.
2. Add chicken strips to the bowl, ensuring each piece is thoroughly coated. Marinate for 30 minutes at room temperature.
3. Preheat grill to medium-high (400°F). Brush grates with grapeseed oil to prevent sticking.
4. Thread pineapple chunks onto skewers, leaving small gaps for even charring.
5. Grill chicken strips for 3-4 minutes per side, basting with reserved sauce halfway through.
6. Simultaneously grill pineapple skewers for 2 minutes per side until caramelized.
7. Remove chicken and pineapple from grill. Sprinkle with red pepper flakes, green onions, and sesame seeds.

The chicken emerges sticky and glossy, with a smoky depth that plays off the pineapple’s caramelized sweetness. Serve skewered alongside the chicken for a hands-on feast, or chop and toss into a rice bowl for a quick, flavor-packed meal.

Cajun Grilled Chicken Strips with Remoulade Sauce

Ready to spice up your grill game? These Cajun Grilled Chicken Strips with Remoulade Sauce are your ticket to flavor town—juicy, smoky, and packed with a kick.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp capers, finely chopped
• 1 tsp fresh parsley, minced
• 1/2 tsp hot sauce

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, combine chicken strips with Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, and olive oil. Toss until evenly coated.
3. Grill chicken strips for 4-5 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid overcrowding the grill to ensure even cooking.
4. While chicken grills, whisk together mayonnaise, Dijon mustard, lemon juice, capers, parsley, and hot sauce in a small bowl to make the remoulade sauce. Tip: Let the sauce sit for 10 minutes to allow flavors to meld.
5. Remove chicken from grill and let rest for 3 minutes before serving. Tip: Resting ensures juices redistribute, keeping the chicken moist.
6. Serve chicken strips with remoulade sauce on the side for dipping.

Vibrant and versatile, these strips boast a smoky crust with a tender interior. Pair with a crisp slaw or tuck into a toasted baguette for a sandwich that sings.

Grilled Chicken Strips with Avocado Lime Dressing

Fire up your taste buds with these **Grilled Chicken Strips with Avocado Lime Dressing**—juicy, zesty, and downright addictive. Perfect for those who crave flavor without the fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 ripe avocado, pitted and peeled
• 2 tbsp fresh lime juice
• 1/4 cup Greek yogurt
• 1 tbsp chopped fresh cilantro
• 1 clove garlic, minced
• 1/4 tsp cumin
• 2 tbsp water

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, toss chicken strips with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Grill chicken strips for 4-5 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid overcrowding the grill to ensure even cooking.
4. While chicken grills, combine avocado, lime juice, Greek yogurt, cilantro, garlic, cumin, and water in a blender. Blend until smooth. Tip: For a thinner consistency, add water 1 tbsp at a time.
5. Transfer grilled chicken strips to a serving plate and drizzle with avocado lime dressing. Tip: Let chicken rest for 3 minutes before serving to retain juices.

Delight in the creamy contrast of the dressing against the smoky char of the chicken. Serve over a crisp salad or wrapped in warm tortillas for a fresh twist.

Maple Glazed Grilled Chicken Strips

Viral on every grill master’s feed, these Maple Glazed Grilled Chicken Strips are your next obsession. Crispy, smoky, and dripping with sweet maple goodness—they’re the ultimate summer bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a mixing bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, sea salt, and black pepper to create the glaze.
3. Toss the chicken strips in olive oil to lightly coat, ensuring even cooking and preventing sticking.
4. Place chicken strips on the grill, cooking for 4 minutes per side. Tip: Avoid moving them too soon to get those perfect grill marks.
5. Brush each side generously with the maple glaze during the last 2 minutes of cooking, allowing it to caramelize slightly.
6. Remove from grill and let rest for 3 minutes. Tip: Resting locks in juices, making every bite succulent.
7. Serve immediately. Tip: For an extra kick, drizzle with remaining glaze or serve alongside a crisp apple slaw.

Lusciously sticky with a hint of smokiness, these chicken strips are a texture dream. Try skewering them for a fun, shareable appetizer or stacking high on a brioche bun for the ultimate sandwich.

Grilled Chicken Strips with Chimichurri Sauce

Unleash the flavor with these grilled chicken strips, drenched in vibrant chimichurri sauce—**bold, fresh, and utterly addictive**.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to **medium-high heat (375°F)**. Ensure grates are clean and lightly oiled to prevent sticking.
2. In a medium bowl, whisk together **extra-virgin olive oil, red wine vinegar, minced garlic, crushed red pepper flakes, kosher salt, and black pepper** to create the marinade.
3. Add **chicken strips** to the marinade, tossing to coat evenly. Let sit for **10 minutes** at room temperature for flavors to meld.
4. Grill chicken strips for **4-5 minutes per side**, or until internal temperature reaches **165°F** and grill marks appear. Avoid overcrowding the grill for even cooking.
5. While chicken grills, combine **finely chopped parsley** with the remaining marinade to create the chimichurri sauce.
6. Remove chicken from grill and let rest for **3 minutes** before serving to retain juices.
7. Drizzle chimichurri sauce over grilled chicken strips or serve on the side for dipping.

Vibrant and herbaceous, the chimichurri sauce **brightens the smoky grilled chicken**, offering a perfect balance of heat and acidity. Serve atop a crisp salad or with grilled vegetables for a **colorful, nutrient-packed meal**.

Buffalo Grilled Chicken Strips with Blue Cheese Dip

Craving something spicy and tangy? These Buffalo Grilled Chicken Strips with Blue Cheese Dip are your next obsession. Fire up the grill and let’s dive in.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 1/2 cup hot sauce (preferably Frank’s RedHot)
• 1/4 cup clarified butter
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 cup crumbled blue cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• Salt, to season

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, whisk together hot sauce, clarified butter, smoked paprika, garlic powder, and cayenne pepper.
3. Add chicken strips to the bowl, ensuring each piece is thoroughly coated. Let marinate for 10 minutes.
4. While chicken marinates, combine blue cheese, sour cream, mayonnaise, lemon juice, and Worcestershire sauce in a separate bowl. Stir until smooth. Chill until serving.
5. Grill chicken strips for 4-5 minutes per side, or until internal temperature reaches 165°F.
6. Remove from grill and let rest for 2 minutes.

Lightly charred with a kick, these strips pair perfectly with the cool, creamy dip. Serve atop a crisp salad or with celery sticks for crunch.

Grilled Chicken Strips with Sweet Chili Sauce

Sizzle up your summer with these grilled chicken strips, glazed in a sticky-sweet chili sauce that’s downright addictive. Perfect for flipping straight from grill to plate, no fuss, all flavor.

Ingredients

• 1 lb free-range chicken breast, sliced into 1/2-inch strips
• 1/4 cup sweet chili sauce
• 2 tbsp clarified butter, melted
• 1 tbsp fresh lime juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a bowl, whisk together sweet chili sauce, clarified butter, lime juice, garlic powder, smoked paprika, and sea salt until fully combined.
3. Add chicken strips to the marinade, ensuring each piece is thoroughly coated. Let sit for 10 minutes to absorb flavors.
4. Place chicken strips on the grill, reserving leftover marinade. Grill for 4 minutes per side, or until internal temperature reaches 165°F.
5. Brush reserved marinade onto the chicken during the last minute of grilling for an extra glossy finish.
6. Remove from grill and let rest for 2 minutes before serving to lock in juices.

A symphony of smoky, sweet, and tangy, these chicken strips boast a caramelized crust with a juicy interior. Serve them skewered over jasmine rice or tucked into lettuce wraps for a crunchier bite.

Mediterranean Grilled Chicken Strips with Tzatziki

Bold flavors meet quick prep in this dish that’s perfect for summer grilling. Marinated chicken strips get a Mediterranean twist, paired with cool, creamy tzatziki for a bite that’s irresistibly fresh.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup Greek yogurt, full-fat
• 1/2 English cucumber, grated and drained
• 1 tbsp fresh dill, finely chopped
• 1 garlic clove, minced
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, 2 minced garlic cloves, oregano, smoked paprika, 1/2 tsp salt, and black pepper.
2. Add chicken strips to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat grill to medium-high heat (400°F). Grill chicken strips for 4-5 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid overcrowding the grill to ensure even cooking.
4. While chicken cooks, prepare tzatziki by combining Greek yogurt, grated cucumber, dill, 1 minced garlic clove, 1 tbsp olive oil, and 1/2 tsp salt in a medium bowl. Mix well. Tip: Draining the cucumber prevents the tzatziki from becoming watery.
5. Serve grilled chicken strips warm with tzatziki on the side. Tip: For an extra touch, garnish with a sprinkle of smoked paprika and fresh dill.

Crispy-edged chicken strips boast a smoky, herbaceous marinade, while the tzatziki adds a refreshing contrast. Try wrapping them in warm pita with sliced tomatoes and red onion for a handheld feast.

Grilled Chicken Strips with Peanut Sauce

Kickstart your meal prep with these grilled chicken strips, slathered in a rich, nutty peanut sauce that’s downright addictive.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice, freshly squeezed
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• 1/4 tsp red pepper flakes
• 1 tbsp avocado oil
• 2 tbsp cilantro, finely chopped for garnish

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and red pepper flakes until smooth. Tip: If the sauce is too thick, thin it with a teaspoon of warm water at a time.
3. Toss chicken strips in avocado oil, ensuring each piece is lightly coated. Tip: For even cooking, let chicken strips sit at room temperature for 10 minutes before grilling.
4. Grill chicken strips for 3-4 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid overcrowding the grill to ensure each strip gets perfect char marks.
5. Remove chicken from grill and immediately toss with half of the peanut sauce, reserving the rest for dipping.
6. Garnish with chopped cilantro before serving.

Nowhere does simplicity meet flavor like in these tender chicken strips, their smoky edges contrasting beautifully with the creamy, spicy peanut sauce. Serve them over a crisp salad or alongside steamed jasmine rice for a meal that’s anything but ordinary.

Smoky Paprika Grilled Chicken Strips

Yield smoky, succulent strips that’ll hijack your hunger—no fancy skills needed. Grab your apron; let’s fire up the flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp raw honey

Instructions

1. In a large mixing bowl, whisk together smoked paprika, garlic powder, sea salt, black pepper, olive oil, apple cider vinegar, and honey until fully combined.
2. Add 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.
3. Preheat grill to medium-high heat (375°F to 400°F). Lightly oil the grates to prevent sticking.
4. Place chicken strips on the grill, spacing them evenly. Grill for 4-5 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
5. Remove from grill and let rest for 3 minutes before serving to allow juices to redistribute.

Bold smoky notes and a hint of sweetness make these strips a standout. Serve them atop a crisp salad or tucked into warm pita with tzatziki for a twist.

Grilled Chicken Strips with Basil Pesto

Yield to the sizzle of summer with these **Grilled Chicken Strips with Basil Pesto**—juicy, herby, and downright addictive. Perfect for flipping straight from grill to plate.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 1/4 cup extra-virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Preheat grill to medium-high heat (400°F). Ensure grates are clean and lightly oiled to prevent sticking.
2. In a food processor, combine basil, pine nuts, garlic, Parmigiano-Reggiano, salt, and pepper. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Stir in lemon juice. Set aside.
4. Season chicken strips with salt and pepper. Grill for 3-4 minutes per side, or until internal temperature reaches 165°F.
5. Remove chicken from grill. Let rest for 2 minutes to redistribute juices.
6. Toss grilled chicken strips with basil pesto until evenly coated.

Now, the chicken strips boast a **charred exterior** with a **tender, juicy bite**, all wrapped in the vibrant, garlicky embrace of homemade pesto. Serve them over a crisp arugula salad or tucked into warm pita for a handheld feast.

Asian Inspired Grilled Chicken Strips with Soy Ginger Glaze

Yield to the sizzle of these Asian Inspired Grilled Chicken Strips with Soy Ginger Glaze—your next backyard BBQ showstopper. Marinated in a punchy blend, then charred to perfection, these strips are a flavor-packed punch in every bite.

Ingredients

• 1.5 lbs free-range chicken breast, sliced into 1/2-inch strips
• 1/4 cup low-sodium soy sauce
• 2 tbsp raw honey
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• 2 tbsp scallions, thinly sliced for garnish
• 1 tsp white sesame seeds, for garnish

Instructions

1. In a medium bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and red pepper flakes until fully combined.
2. Add chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Brush grates lightly with clarified butter to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Reserve marinade for glazing.
5. Grill chicken strips for 3-4 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
6. While grilling, simmer reserved marinade in a small saucepan over medium heat for 5 minutes, stirring occasionally, to create a glaze.
7. Brush glaze onto chicken during the last minute of grilling, then remove from heat.
8. Garnish with scallions and sesame seeds before serving.

The glaze caramelizes into a sticky-sweet crust, while the chicken stays juicy inside. Serve over a crisp Asian slaw or alongside steamed jasmine rice for a meal that’s anything but basic.

Grilled Chicken Strips with Roasted Red Pepper Sauce

Dig into this fiery, flavor-packed dish that’s perfect for summer grilling. **Grilled Chicken Strips with Roasted Red Pepper Sauce** brings the heat with minimal effort—ready in under 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup roasted red peppers, drained and patted dry
• 1/4 cup full-fat Greek yogurt
• 1 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/4 tsp cayenne pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, toss chicken strips with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3. Grill chicken strips for 5-6 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid overcrowding the grill to ensure even cooking.
4. While chicken grills, combine roasted red peppers, Greek yogurt, lemon juice, minced garlic, and cayenne pepper in a blender. Blend until smooth. Tip: For a smoother sauce, strain through a fine-mesh sieve.
5. Transfer grilled chicken strips to a serving platter. Drizzle with roasted red pepper sauce or serve on the side for dipping. Tip: Let chicken rest for 3 minutes before serving to retain juices.

Fiery and tender, these chicken strips pair perfectly with the smoky, tangy sauce. Serve over a crisp salad or with charred veggies for a complete meal.

Conclusion

Savory, succulent, and simply irresistible—these 18 grilled chicken strip recipes are your ticket to delighting any crowd, any day! Whether you’re craving something spicy, sweet, or smoky, there’s a recipe here to match your mood. We’d love to hear which ones become your go-to favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow grill enthusiasts. Happy cooking!

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