Teriyaki Chicken Skewers (Soy-Free)

Ingredients

• 1.5 lb Chicken Breast, cubed
• 1/4 cup Coconut Aminos
• 1/4 cup Pineapple Juice
• 2 tbsp Honey
• 1 tbsp Rice Vinegar
• 1 tsp Ginger, grated
• 1 clove Garlic, minced
• 1 tsp Sesame Oil
• 1 tsp Cornstarch
• 1 tbsp Water
• 8 Wooden Skewers

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup Coconut Aminos, 1/4 cup Pineapple Juice, 2 tablespoons Honey, 1 tablespoon Rice Vinegar, 1 teaspoon Ginger, grated, 1 clove Garlic, minced, and 1 teaspoon Sesame Oil until well combined.
2. 2In a small separate bowl, whisk together the 1 teaspoon Cornstarch and 1 tablespoon Water until smooth. Pour this mixture into the bowl with the coconut aminos mixture and whisk until fully incorporated.
3. 3Add the 1.5 lb Chicken Breast, cubed, to the marinade. Toss gently to ensure all the chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
4. 4Thread the marinated chicken pieces onto the 8 Wooden Skewers, distributing them evenly.
5. 5Preheat your grill to medium-high heat. If using a gas grill, this is approximately 400-450°F (200-230°C).
6. 6Place the assembled skewers on the preheated grill. Cook for 6-8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and has a slightly charred appearance.
7. 7Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
8. 8Serve the Teriyaki Chicken Skewers immediately. They pair well with rice and grilled vegetables.

Substitutions

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