Teriyaki Chicken Skewers (Soy-Free)

Ingredients

• about 680 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 about 680 g 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 204.4-232.2°C (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 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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