Grilled Orange Chicken Strips

The first time I made this, we picnicked at Point Reyes Lighthouse. I hiked all those stairs pregnant with Gehrig! This is great to make the night before and refrigerate, then take in the cooler on a picnic. See also Salami Pasta Salad, Golden Raisin Oatmeal Cookies and Picnic Fruit Punch for a complete picnic menu.


Ingredients
2 tablespoons chopped fresh orange segments
1/4 cup orange juice
1/4 cup olive oil
2 teaspoons lime juice
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, optional
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips

Directions
Combine the first nine ingredients in a resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover and refrigerate for 1 hour.
Drain and discard marinade. Thread meat on metal or soaked wood skewers. Grill, uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often. Yield: 4 servings.