Honey Sriracha Coconut Grilled Chicken Fingers Recipe

Ingredients:

For the Chicken Fingers:

  • 1.5 lbs boneless, skinless chicken breasts (or chicken tenderloins)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Marinade:

  • 1/4 cup + 2 tablespoons light coconut milk
  • 1/4 cup honey
  • 2-4 tablespoons Sriracha sauce (adjust for desired heat level)
  • 3 tablespoons gluten-free reduced-sodium tamari or soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons oil (avocado or other neutral oil)
  • 2 cloves garlic, minced

Optional Dipping Sauce:

  • Additional honey and sriracha to taste

Instructions:

  • Prep the chicken: Cut the chicken breasts into strips approximately 1-inch thick. If using tenderloins, you can often leave them whole. Season all the chicken with salt and pepper.
  • Make the marinade: In a large bowl, whisk together the coconut milk, honey, Sriracha, tamari or soy sauce, lime juice, oil, and garlic until well combined.
  • Marinate: Add the chicken to the marinade, ensuring all pieces are well-coated. Seal the container or bag and refrigerate for at least 30 minutes, or ideally up to 4 hours for deep flavor.
  • Preheat the grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean and oil the grill grate thoroughly.
  • Grill the chicken: Carefully place the chicken fingers on the hot grill. Grill for 4-5 minutes per side, or until cooked through with a slightly charred exterior. The internal temperature should reach 165°F (74°C).
  • Optional dipping sauce: If you’d like an extra-flavorful dipping sauce, whisk together more honey and Sriracha to your preferred sweetness and spice level.
  • Serve and enjoy: Let the chicken fingers rest for a minute or two before serving. Enjoy with the honey sriracha dipping sauce (if using), rice, salad, or your favorite sides!

Key Tips:

  • Coconut milk: Light coconut milk adds a subtle flavor. For stronger coconut flavor, consider using full-fat.
  • Spice it up: Like it hotter? Add a pinch of red pepper flakes or cayenne to the marinade.
  • Leftovers: Leftover chicken is great in salads, wraps, or stir-fries the next day.

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