Step 1

Heat the outdoor grill. Season the chicken pieces to taste with the spice blend.

Step 2

Cook the chicken on the hot grill until an internal temperature of 155 degrees is reached. Tent with foil and allow to rest for 10 minutes. The internal temperature should rise to 165 while resting.

Step 3

Chill the chicken in the refrigerator until cold, about 1 hour. Line a sheet pan with parchment paper or a silicone baking mat.

Step 4

Slice the chicken into thin strips and place them in a single layer on the prepared tray. Place the tray in the freezer and freeze until firm, about 1 hour.

Step 5

Once frozen solid, package the strips in a plastic ziptop freezer bag and store in the freezer. To use, remove however many strips you want from the bag and use in your recipes.