Gluten Free Teriyaki Chicken Skewers Recipe
Gluten free teriyaki chicken skewers with a homemade sauce that's hard to beat. This weeknight dinner will be your new favorite!
Ingredients
- 6 thighs Boneless Skinless Chicken Thighs
- 1/2 cup Tamari Gluten Free Soy Sauce
- 1/4 cup Water
- 2 tablespoons Rice Wine Vinegar
- 2 tablespoons Brown Sugar
- 1/4 cup Granulated Sugar
- 1 clove Garlic crushed
- 1 teaspoon Ground Ginger
- 1/2 tablespoon Cornstarch
- 1 tablespoon Water
Instructions
- Warm up the grill to medium-high heat.
- Begin by cutting the chicken down the middle and then putting it onto the skewer sticks, cutting will help them fit better on the stick.
- Set them aside.
- Add the soy sauce, water, vinegar, sugars, garlic, and ginger to a medium sized saucepan and warm up to a boil.
- Once boiling, whisk in the cornstarch and remaining tablespoon of water for about a minute and then remove from heat.
- Use a brush and brush the soy sauce mixture onto both sides of the chicken.
- Cook these on the grill for about 20 minutes or until the internal temperature of at least 165°F.
- Serve with side of rice and broccoli if preferred.