Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

Chicken tenders marinated in coconut milk, curry powder, ginger, and garlic.

Servings

0.5 cup canned coconut milk
1 tsp curry powder
1 tsp ground ginger
1 medium garlic cloves , minced
2 tbsp Peanut Butter, creamy
2 tbsp tahini
1 lb chicken tenders
1 tbsp light soy sauce (gluten free)
1 tbsp packed brown sugar
0.25 cup low sodium chicken broth (gluten free)
1 tbsp fresh lime juice
1 tbsp red curry paste
1 cooking spray (gluten free)

1 Place chicken tenders, coconut milk, curry powder, ginger and garlic in a gallon size Ziploc bag. Mix well and place in refrigerator to marinade for 1 to 2 hours.
2 Soak four wooden skewers in water for 30 minutes.
3 In a small saucepan, mix peanut butter, tahini, soy sauce, sugar, broth, lime juice and curry paste. Heat over low heat, stirring until smooth and well combined.
4 Heat stove top grill pan or outdoor grill. Remove chicken from marinade.
5 Thread chicken onto skewers distributing chicken evenly.
6 Grill chicken for 3 to 5 minutes on each side, until cooked through. Serve with peanut sauce.