Grilled Coconut Chicken

I made spring wraps for breakfast this morning (pregnancy is weird, folks), and knew I had to utilize all the veggies and peanut sauce I had prepped for our dinner. I grabbed my frozen chicken out to thaw this afternoon and threw together a creamy and spicy marinade. It came together in a flash and the flavors worked so beautifully. The grilled chicken had a nice char to it and I ended up adding it to a bed of spring greens for a salad. You could make coconut rice on the side, use it as satay for an appetizer with the peanut sauce, or serve it in a wrap with veggies. The options are endless!

Make this one this summer and tag me on instagram or facebook when you do (@mydailydelish) so I can see your creation! Enjoy!

GRILLED COCONUT CHICKEN
INGREDIENTS:

- 1 can coconut milk
- 2 t soy sauce
- 1 t turmeric
- 1 t curry powder
- 1-inch nub of fresh ginger, grated
- 2 garlic cloves finely minced
- 2 t sriracha
- heavy pinch of salt
- small handful cilantro
- 1 pound or more chicken tenders

DIRECTIONS:

1.) Combine all ingredients to a large mixing bowl and stir. Add chicken and marinate for at least 30 minutes, but up to a full day in advance. Cover and refrigerate if marinating for more than a short time.
2.) Add to a 400 degree grill and cook 4 minutes per side, or until chicken reaches an internal temperature of 160 degrees. Remove from grill and add a light dusting of salt to top of chicken. Let rest for 5 minutes before serving.