Grilled Chicken Teriyaki Skewers
Easy chicken teriyaki that taste just like the restaurant version but healthier!
Ingredients
- 1/2 cup coconut aminos
- 1/4 cup fresh orange juice
- 3 tbsp honey
- 4 tbsp rice vinegar
- 1 tsp fresh grated ginger
- 3 garlic cloves minced
- 2 tsp tapioca flour
- 3 scallions chopped into one inch pieces
- 2 lbs chicken thighs
Instructions
Gluten-Free Paleo Teriyaki Sauce
- Mix together the coconut aminos, orange juice, honey, rice vinegar, ginger, and garlic.
- Simmer the sauce over low heat for about 6 minutes.
- In a small bowl combine 1 tbsp of water and the tapioca flour. Slowly add to the sauce and stir until it thickens.
- Take of the heat and let it cool. Stays in fridge for 2 weeks.
Chicken Skewers
- Soak the bamboo skewers for one hour.
- Cut the scallions into 1 in pieces.
- Dice the chicken into 1 in pieces and season with salt.
- Thread the chicken and scallions onto the skewer. Alternate scallions and chicken as you put them on the skewer.
- Heat grill to 350F.
- Drizzle 1 tbsp of olive oil on the skewers.
- Grill the skewers about 5 min per side until almost cooked through.
- Brush teriyaki sauce on the chicken and scallions and grill for another 2 minutes per side.
- Serve with the remaining teriyaki sauce.