Paleo Gochujang Chicken Skewers

Ingredients

• 1 lb Chicken Breast, cut into 1-inch cubes
• 1/4 cup Coconut Aminos
• 2 tablespoons Gochujang Paste (Paleo-Friendly)
• 1 tablespoon Honey
• 2 cloves Garlic, minced
• 1/2 teaspoon Ginger, grated
• 1 teaspoon Sesame Oil

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons gochujang paste, 1 tablespoon honey, 2 cloves minced garlic, 1/2 teaspoon grated ginger, and 1 teaspoon sesame oil until well combined.
2. 2Add the 1 lb chicken breast, cut into 1-inch cubes, to the bowl with the marinade. Toss gently to ensure all the chicken pieces are evenly coated. Let the chicken marinate for at least 30 minutes at room temperature, or cover the bowl and refrigerate for up to 4 hours.
3. 3Once the chicken has marinated, thread the pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
4. 4Preheat your grill to medium heat. For gas grills, this is typically around 375-400°F (190-205°C). For charcoal grills, arrange coals for medium heat.
5. 5Place the chicken skewers on the preheated grill. Grill for 10-12 minutes, turning the skewers occasionally, until the chicken is cooked through and has developed a slightly charred exterior. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, making the chicken more tender.

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