Orange-glazed Chicken Strips
ready in 2 h. 35 min.
In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder. Heat the mixture over low heat until the marmalade has melted. Set aside to cool completely.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut each breast in half lengthwise. Place chicken in a resealable plastic food storage bag. Add cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.
Prepare grill for direct grilling at high heat.
Remove chicken from the marinade and pour marinade into a saucepan. Bring marinade to a boil; reduce heat to low and simmer for 5 minutes.
Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken drizzled with hot reserved marinade.