Gluten-free Teriyaki Chicken Skewers
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Cuisine: Asian
Serves: 4-5
Ingredients
  • 5 boneless skinless chicken thighs
  • ¼ cup gluten-free soy sauce (Substitute 2 Tbsp chickpea miso plus 2 Tbsp fish sauce for a soy-free version.)
  • ¼ cup mirin
  • 2 Tbsp sherry
  • 1 Tbsp honey
  • 1 tsp ground ginger
  • 1 garlic clove minced
Instructions
  1. Soak 8 bamboo skewers in water 1 hour so they don’t burn on the grill.
  2. Trim chicken thighs of fat and slice into 1-inch wide strips.
  3. Mix soy sauce through garlic in a large zip-lock bag and add chicken.
  4. Marinate for at least a half hour, preferably an hour or two.
  5. Heat grill on high.
  6. Thread chicken on skewers.
  7. Reduce heat to medium high.
  8. Put chicken on grill and baste with marinade.
  9. Cook 4-5 minutes cover down, turn and baste again.
  10. Cook another 5-10 minutes until done.
Recipe by Savory Nature at http://savorynature.com/2013/09/26/gluten-free-teriyaki-chicken-skewers/