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Asian Grilled Chicken Tenders

Asian Grilled Chicken Tenders

These paleo/gluten-free Asian Grilled Chicken Tenders are fantastic for a family dinner or a group get-together.

Some other Cavegirl Cuisine recipes you may enjoy:
Sriracha Grilled Chicken Tenders
Thai Chicken Stew
Dairy-Free Tandoori Chicken Wings

Asian Grilled Chicken Tenders

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Ingredients

  • 13.5 ounce can of coconut milk
  • • juice of one lime
  • • 2 teaspoons raw honey
  • • 4 cloves of garlic, minced
  • • 2 teaspoons coconut aminos
  • • 1 teaspoon sea salt
  • • 2 teaspoons of Sriracha, or preferred hot sauce
  • • 2 pounds of chicken tenders (or chicken breasts cut into strips)
  • • 12-15 skewers, soaked in water
  • • Handful of cilantro leaves, chopped, optional garnish (some folks hate cilantro...a good sub for this dish would be some chopped parsley and/or mint leaves)

Directions

  1. In a shallow bowl, whisk together coconut milk, lime juice, honey, garlic, coconut aminos, salt, and Sriracha.
  2. Place chicken tenders (long-sliced chicken breasts) in the bowl. Refrigerate covered overnight.
  3. Skewer chicken. Set aside.
  4. Heat preferred oil on a grill or grill pan. Cook chicken on a greased grill or a grill pan for 3-4 minutes per side until the internal temperature reaches at least 165 degrees F.
  5. Remove from heat and garnish with chopped cilantro leaves. Serve with coconut aminos as a dip.
  6. Enjoy!

Ingredients

  • 13.5 ounce can of coconut milk
  • juice of one lime
  • 2 teaspoons raw honey
  • 4 cloves of garlic, minced
  • 2 teaspoons coconut aminos
  • 1 teaspoon sea salt
  • 2 teaspoons of Sriracha, or preferred hot sauce
  • 2 pounds of chicken tenders (or chicken breasts cut into strips)
  • 12-15 skewers, soaked in water
  • Handful of cilantro leaves, chopped, optional garnish (some folks hate cilantro...a good sub for this dish would be some chopped parsley and/or mint leaves)

Directions

  1. In a shallow bowl, whisk together coconut milk, lime juice, honey, garlic, coconut aminos, salt, and Sriracha.
  2. Place chicken tenders (long-sliced chicken breasts) in the bowl. Refrigerate covered overnight.
  3. Skewer chicken. Set aside.
  4. Heat preferred oil on a grill or grill pan. Cook chicken on a greased grill or a grill pan for 3-4 minutes per side until the internal temperature reaches at least 165 degrees F.
  5. Remove from heat and garnish with chopped cilantro leaves. Serve with coconut aminos as a dip.
  6. Enjoy!