1/4 cup + 2 Tablespoons lite coconut milk, plus more for dipping sauce
1/4 cup honey, plus more for dipping sauce
2- 4 Tablespoons sriracha (I used 2 for moderate heat,) plus more for dipping sauce
3 Tablespoons gluten-free reduced-sodium Tamari or soy sauce (dish will not be GF if using soy sauce)
2 Tablespoons fresh lime juice
2 Tablespoons neutral tasting oil like avocado, almond, or vegetable
2 cloves garlic, smashed
4 chicken breasts, cut into strips OR 1-3/4lb chicken tenderloins
salt and pepper
Directions
Add ingredients, coconut milk through garlic, to a bowl then whisk to combine. Pour into a large Ziplock bag then add chicken strips, season with salt and pepper, and squish to coat. Marinate for 1 hour or up to 8 hours.
Preheat grill over medium-high heat for 10 minutes then turn heat down to medium. Remove chicken strips from marinade then spray one side with nonstick spray and place sprayed side down on the grill. Grill for 1-2 minutes then carefully spray tops with nonstick spray, flip, and grill for another 1-2 minutes, or until chicken fingers are cooked through (they take very little time so be sure not to overcook.) Remove to a platter then serve with dipping sauce and coconut rice (see notes.)
O Poder Das Receitas!
