Gluten-Free Chicken Yakitori Skewers with Quinoa

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Tamari sauce
• 1/4 cup Mirin
• 2 tablespoons Sake
• 2 tablespoons Brown sugar
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 cup Quinoa
• 2 cups Water
• 2 stalks Green onions

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into bite-sized pieces, about 1-inch cubes. Thread the chicken pieces onto skewers, leaving a small space between each piece.
2. 2In a medium bowl, whisk together the 1/2 cup of tamari sauce, 1/4 cup of mirin, 2 tablespoons of sake, 2 tablespoons of brown sugar, 1 teaspoon of ginger, and 2 cloves of minced garlic until well combined.
3. 3Place the chicken skewers into the bowl with the marinade. Ensure all chicken pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4While the chicken marinates, rinse the 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Let it sit, covered, for 5 minutes off the heat.
5. 5Preheat your grill to medium-high heat. For a gas grill, this is approximately 400-450°F (200-230°C). If using a charcoal grill, aim for coals that are glowing red with some ash.
6. 6Remove the chicken skewers from the marinade, letting any excess drip off. Place the skewers on the preheated grill. Grill for 5-7 minutes per side, basting with some of the reserved marinade during the last few minutes of cooking. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
7. 7Slice the 2 stalks of green onions into thin rounds for garnish.
8. 8Serve the grilled chicken skewers over the cooked quinoa. Garnish with the sliced green onions.

Substitutions

Related Guides