Gluten-Free Chicken & Veggie Skewers

Instructions

1. 1Place the 12 count wooden skewers in a shallow dish and cover with water. Let them soak for at least 30 minutes to prevent them from burning on the grill.
2. 2Cut the about 680 g chicken breast into 2.54 cm cubes. Chop the 2 medium bell peppers (any colors) and the 1 medium red onion into bite-sized pieces, about 2.54 cm in size. Slice the 1 medium zucchini into 1.27 cm thick rounds.
3. 3In a medium bowl, combine the 1/4 cup gluten-free soy sauce (Tamari), 2 tbsp rice vinegar, 1 tbsp honey, 2 cloves of minced garlic, 1 tsp grated ginger, and 1 tsp sesame oil. Whisk these ingredients together until well combined.
4. 4Add the cut chicken and all the prepared vegetables to the bowl with the marinade. Gently toss everything to ensure all pieces are evenly coated. Let the chicken and vegetables marinate for at least 15 minutes.
5. 5Thread the marinated chicken and vegetable pieces onto the soaked wooden skewers, alternating between chicken and vegetables. Aim for about 3-4 pieces of chicken per skewer, with vegetables filling the rest.
6. 6Preheat your grill to medium heat, aiming for a temperature between about 190°C and about 205°C (190°C to 205°C).
7. 7Place the loaded skewers onto the preheated grill. Cook for 10 to 15 minutes, turning them occasionally. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables should be tender and slightly charred.

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