Tailgating Asian Chicken Strips

Printed from Jenn's Food Journey, adapted from Guy Fieri

1 Tablespoon soy sauce
2 Tablespoons honey
1 1/2 Tablespoons lime juice
2 Tablespoons orange juice
1 teaspoon chili garlic paste
1/2 teaspoon sesame oil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon fish sauce
1 lbs. chicken tenders


In a measuring cup or bowl, mix together the soy, honey, lime and orange juice, chili paste, sesame oil, oregano, cumin, garlic and fish sauce until well combined. Place the chicken tenders in a resealable plastic bag and pour in the marinade. Seal and place in refrigerator for 2-4 hours.

Meanwhile, make the sauce by adding equal parts mayonnaise, chili garlic paste and Sriracha. Cover and place in refrigerator (or cooler) until ready to use.

Preheat grill to 350 degrees F. Clean and oil grill grates. Remove tenders from bag and discard marinade. Place tenders over direct heat and grill 4-5 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove and allow to rest for 3-5 minutes. Serve with sauce and enjoy!