- In a gallon freezer bag, combine ¾ cup coconut milk, lime juice, ¼ cup Honey Teriyaki Sauce and Garlic Garlic™ Seasoning. Add seasoned chicken; seal well and toss to coat. Refrigerate 2 hours or up to overnight.
- In small storage container, combine mayonnaise, remaining ¼ cup coconut milk and remaining container ¼ cup Honey Teriyaki Sauce; salt and pepper as desired. Whisk to combine. Cover and refrigerate until ready to serve.
- Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade. Place chicken on grill. Grill, turning occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about 6-8 minutes.
- Serve chicken tenders with dipping sauce.
Serve with Quick & Easy Broccoli Salad
Make Ahead & Freeze:
Prepare step 1. Place step 2 ingredients except mayonnaise in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Wine Pairing: Cabernet Sauvignon.
Nutrition per Serving:
320 Total Fat:
19g Sat. Fat: