Thai Coconut Grilled Chicken Tenders With Coconut Turmeric Dipping Sauce

Grilled chicken tenders in a Thai curry and coconut marinade with a sweet and spicy coconut turmeric dipping sauce are healthy, flavorful, and easy to make. Grill some for dinner tonight! (gluten-free, dairy-free option)

Are you bored with your regular rotation of chicken dinners? Who says chicken has to be boring? Chicken is super versatile, so you can let your imagination run wild with any flavor combination! Try something new tonight with these Thai inspired coconut chicken with coconut turmeric dipping sauce.

Why You'll Love These Grilled Chicken Tenders

These grilled chicken tenders are anything but boring! In fact, they're:

• Super flavorful - With a delicious marinade made with coconut milk, red curry paste, and fresh ginger, plus a creamy, sweet and spicy yogurt-based turmeric dipping sauce, they are so delicious.
• Easy to make - Just whip up the marinade, throw them on the grill, and stir together a few ingredients for the dipping sauce.
• Nutritious - These chicken tenders a grilled, for a healthier take, and made with nourishing ingredients like coconut milk, fresh herbs and spices, and protein-rich Greek yogurt.

How To Make Thai Coconut Chicken Tenders with Coconut Turmeric Dipping Sauce

1. Make the marinade by whisking the coconut milk, curry paste, ginger, cilantro, lime and sesame oil.
2. If you're using whole chicken breasts, cut them into 1-inch tenders. Place the chicken in the marinade and turn to coat everything evenly. Let marinate in the refrigerator for 30 minutes to an hour.
3. Whisk the coconut yogurt, turmeric, lime juice, cilantro, salt and pepper for the dipping sauce.
4. Heat the grill to medium heat. Clean and oil the grates. Grill the chicken for 6-8 minutes per side. Lower heat and continue cooking until the internal temperature of the chicken reaches 165°F.
5. Remove chicken from grill and serve with the coconut dipping sauce.

Tips and Recipe Variations

• If you don't have a grill, you can make these chicken tenders on a grill pan on the stove, or in the oven on a baking sheet. To bake, place the tenders on a baking sheet lined with parchment or a silicone baking mat and bake at 375°F for 20-25 minutes, or until cooked through.
• I've made these with coconut yogurt in place of the coconut milk in the marinade. It's still delicious but sticks to the grill a little more.
• If you prefer more spice, you can increase the curry paste and/or add some chili flakes to the marinade.
• For dairy-free, use coconut-based yogurt in place of coconut Greek yogurt.

What To Serve With These Chicken Tenders

• I like to make my Grilled Sweet Potato Wedges to serve with these tenders. They're delicious with the sauce too! You could also do Roasted Sweet Potatoes.
• If you'd rather, you can make a grain for a starch. Either white steamed rice, brown rice or black rice, or my Cilantro Lime Quinoa work well.
• Since you already have the grill on, it's easy to some veggies on, like red bell peppers or asparagus.
• For something fresh, try my Green Apple Jicama Slaw.
• If you'd rather cook a veggie inside try my Sweet Chili Brussels Sprouts or Sesame Almond Brussels Sprouts.

If you're the kind of person that always has a package of chicken breasts in the freezer, you'll love my roundup of even more healthy and delicious grilled chicken recipes!

Did you make this recipe? Please leave a star rating in the comments!

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