Soy-Free Teriyaki Chicken Skewers
Servings: 2 servings
Calories: 405kcal
Ingredients
- 4 boneless skinless chicken thighs , sliced lengthwise into strips
- 1½ tablespoons (14 g) ginger root, chopped
- 3 green onions , roughly chopped
- ½ cup (120 mL) pineapple juice
- ½ cup (120 mL) soy-free teriyaki sauce (we used Primal Kitchen brand)
- ¼ cup (60 mL) coconut aminos
- ¼ teaspoon (0.5 g) red pepper flakes
- 2 bamboo/wood skewers
Instructions
- Slice each chicken thigh into 3 long strips, place in a plastic zip-top bag. Add in the ginger and green onion.
- In a large liquid measuring cup, combine the pineapple juice, soy-free teriyaki, and coconut aminos. Mix, and then add to the bag with the chicken. Move everything around to combine. Seal the top and refrigerate for approximately 4 hours.
- Heat your grill to medium heat, with a hot zone and a cool zone.
- Skewer two pieces of chicken on each bamboo skewer. Lightly sprinkle the skewers with red pepper flakes for a little heat. You can omit if you don't like spicy foods or add more if you do.
- Grill the skewers with the handle end over the cool zone and chicken over the hot zone for 2-3 minutes per side, until fully cooked. Medium heat will cook them a little more gently, which keeps the skewers from burning.
- Serve with pineapple fried rice.
Nutrition
Calories: 405kcal | Carbohydrates: 27g | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 3648mg | Potassium: 869mg | Fiber: 1g | Sugar: 17g | Vitamin A: 311IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 4mg