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- Sriracha Grilled Chicken Tenders
- Thai Chicken Stew
- Asian Grilled Chicken Tenders
- 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
View Full Recipe at Cavegirl Cuisine
%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EIn%20a%20shallow%20bowl,%20whisk%20together%20coconut%20milk,%20lime%20juice,%20honey,%20garlic,%20coconut%20aminos,%20salt,%20and%20Sriracha.%3C/p%3E%3Cp%3EPlace%20chicken%20tenders%20(long-sliced%20chicken%20breasts)%20in%20the%20bowl.%20Refrigerate%20covered%20overnight.%3C/p%3E%3Cp%3ESkewer%20chicken.%20Set%20aside.%3C/p%3E%3Cp%3EHeat%20preferred%20oil%20on%20a%20grill%20or%20grill%20pan.%20Cook%20chicken%20on%20a%20greased%20grill%20or%20a%20grill%20pan%20for%203-4%20minutes%20per%20side%20until%20the%20internal%20temperature%20reaches%20at%20least%20165%20degrees%20F.%3C/p%3E%3Cp%3ERemove%20from%20heat%20and%20garnish%20with%20chopped%20cilantro%20leaves.%20Serve%20with%20coconut%20aminos%20as%20a%20dip.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E){kind=link}