This is one of my many quick and easy barbecue recipes and tricks for rocking the grill.
Start with the boneless, skinless chicken breasts and cut them in two or three pieces all close in size, or many markets sell them cut like that and call them chicken tenders or strips.
There are several reasons for doing the chicken in small strips on the grill:
- The chicken strips cook faster than full chicken breasts or bone in chicken. The time is in the same range as hot dogs.
- Since the chicken grills quick, it stays moister (unless cooked too long).
- The chicken has less fat and is healthier with no skin (which can be a problem though with larger pieces which can get dry).
- The small grilled strips really can be finger foods – just a little messy with the sauce but not bad.
How to Make Boneless, Skinless Grilled Chicken
Before grilling marinate the chicken for an hour or so or do that in the morning or the night before. You can use your favorite marinade, something as simple as bottled Italian dressing – the oil based type and not the creamy. This just adds moisture and also keeps the chicken from sticking to the grill.
Heat the grill to medium hot or with coals burned down well if using charcoal. Let the grates heat too, because cold grates make foods stick. You can also spry Pam on the grates, but with the marinade, the chicken is not bad to stick.
Grill for around 4 minutes and flip the chicken strips. Put barbecue sauce on top and grill again around 4 minutes (or a little less). One last flip of the chicken to sauce the other side if you like and just enough time to heat.
Times vary on grills and the size of the chicken pieces. The chicken will look white and not pink. And, it really does not take long with the chicken cut this way.
As far as the barbecue sauce, use your favorite or try some different barbeque sauces and see what you and family and friends like.