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Grilled Chicken Teriyaki Skewers

Grilled Chicken Teriyaki Skewers

Easy chicken teriyaki that taste just like the restaurant version but healthier!
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Prep Time 8 minutes
Cook Time 8 minutes
Servings: 4 people
Course: Dinner, Grilling, Lunch, Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

Gluten-Free Paleo Teriyaki Sauce
  1. Mix together the coconut aminos, orange juice, honey, rice vinegar, ginger, and garlic.
  2. Simmer the sauce over low heat for about 6 minutes.
  3. In a small bowl combine 1 tbsp of water and the tapioca flour. Slowly add to the sauce and stir until it thickens.
  4. Take of the heat and let it cool. Stays in fridge for 2 weeks.
Chicken Skewers
  1. Soak the bamboo skewers for one hour.
  2. Cut the scallions into 1 in pieces.
  3. Dice the chicken into 1 in pieces and season with salt.
  4. Thread the chicken and scallions onto the skewer. Alternate scallions and chicken as you put them on the skewer.
  5. Heat grill to 350F.
  6. Drizzle 1 tbsp of olive oil on the skewers.
  7. Grill the skewers about 5 min per side until almost cooked through.
  8. Brush teriyaki sauce on the chicken and scallions and grill for another 2 minutes per side.
  9. Serve with the remaining teriyaki sauce.