1/2 cup vegetable oil
2 T. chili powder
2 T. lime juice
2 T. honey
2 T. garlic powder
1/2 tsp. paprika
1/2 tsp. black pepper
3 lb. boneless, skinless chicken breasts, cut into strips
**variation: add jalapeno & cilantro & omit honey
- Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken strips from marinade; discard used marinade.
- Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.
