1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 teaspoon ground cloves
2 tablespoons lemon juice
1 tablespoon distilled white vinegar
1 tablespoon honey
1 tablespoon honey
1/2 teaspoon vegetable oil
In a large bowl, mix brown sugar, salt, cinnamon, nutmeg, ginger, lemon juice, vinegar, honey, lemon zest and white vinegar. Shape mixture into 1/2 inch chicken strips.
Place coated strips in a single layer in a single layer in a large metal bowl. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Bake uncovered at 375 degrees F (190 degrees C) for about 10 minutes. Turn chicken strips and bake for an additional 2 to 3 minutes, or until golden brown.
Remove chicken strips from the marinade. Place coated strips on a baking sheet and brush with lemon juice. Dust with honey.
Bake uncovered for 20 to 25 minutes in the preheated oven, or until chicken tends to be very dry.