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Gluten Free Teriyaki Chicken Skewers
Prep time
Cook time
Total time
Gluten Free Teriyaki Chicken Skewers
Author: J. Withington
Recipe type: Main
Serves: 6
Ingredients
- 3 pounds skinless and boneless chicken thighs, cut into bite pieces
- ½ cup Tamari Soy Sauce - gluten free
- ⅓ cup brown sugar
- 2 inches fresh ginger, thinly sliced
- 5 garlic gloves, minced
- 3 tablespoons vegetable oil
- 3 tablespoons sherry
- salt and black pepper
- toasted sesame seeds
- green onions, thinly sliced
Instructions
- Lightly season the chicken with salt and pepper.
- In a large resealable bag, combine the chicken, soy sauce, brown sugar, oil, ginger, garlic and sherry. Refrigerate for 3 hours.
- Thread the chicken on metal skewers. If you are using bamboo skewers, you need to soak the skewers at least 30 minutes before grilling.
- Heat grill on high heat. Grill the chicken about 4 to 5 minutes per side. Garnish with sesame seeds and green onions. Serve
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