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Rosemary Garlic Chicken Fingers

2 pounds boneless, skinless chicken cutlets, cut into 1-inch strips
2 tablespoons olive oil
2 heads caramelized garlic
1 tablespoon fresh rosemary, chopped
1 teaspoon hot sauce
Freshly ground black pepper, to taste

In a shallow, 2-quart bowl, marinate the chicken for 2 hours in the olive oil, garlic, rosemary, hot sauce and pepper. Preheat the grill to high. Place the chicken in a grill basket in a single layer.

Place the basket on the grill and cook chicken for 2 to 3 minutes. Turn and cook for 2 minutes, or until done. Serve with the dipping sauce of your choice