INGREDIENTS

1 can (13.66 oz.) Lite Coconut Milk  
.5 oz. Red Curry Paste  
1 tsp. Ground Ginger  
1 each  Lime , juiced 
.5 oz.  Brown Sugar  
20 each Boneless Chicken Tenderloins 
Kosher Salt , to taste 
Ground Black Pepper , to taste 

DIRECTIONS

1.) Add ingredients to a mixing bowl and whisk to blend.

2.) Pour marinade over chicken tenders and marinate for up to 8 hours.

3.) After marinating, pre-heat a grill to medium-high heat. Wipe off excess marinade and season the chicken with salt and pepper, grill each tender for 3-4 minutes a side or until completely cooked through. Slice each tender in half on the bias. Hold hot for assembly.