These chicken strips make a fantastic lunch-meat, and I make them fairly often to pack in lunchboxes as they do not require as much work and are less fiddly than my chicken lunch meat.
This recipe is not only paleo, it is also AIP-friendly.
Cold Chicken Strips
- 4 large chicken breasts -preferably pastured/free-range/organic
- 1″ lump of fresh ginger – grated
- 3 cloves of garlic – crushed
- ¼ cup coconut aminos
- 3 tbsp apple cider vinegar
- ¼ cup lemon juice
- 1 tbsp fish sauce
- 1 tbsp honey
Mix all the ingredients apart from the chicken together in a large bowl.
Add the chicken to the bowl, mix well until the chicken is well coated in the marinade. Cover and place in the refrigerator overnight.
Preheat the grill to a medium high heat (if you do not have a grill you could use the broiler, but you won’t get the lovely grill-marks. The cooking time may be longer as well).
Remove the chicken from the marinade and place on the grill. Close the lid and allow the chicken to cook for 5 minutes before flipping them over. Continue cooking for another 5-6 minutes until the chicken is fully cooked.
Check the internal temperature using a meat thermometer, it should read 74°C/165°F. If it does not reach this temperature, continue cooking for a few more minutes and then check again.
Allow the cooked chicken to cool completely in the refrigerator before cutting into thin strips.
Shared at Tasty Tuesday
Shared at Real Food Wednesday 5/7/2014
Shared at the Paleo AIP Recipe Roundtable #26