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Created by:
Kristy Still
Gluten-Free Chicken Teriyaki Skewers
Course
Main Course
Cuisine
American
Servings
6
Make dinner delicious with Gluten-Free Chicken Teriyaki Skewers!
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Ingredients
1x
2x
3x
6
Boneless
Skinless Chicken Thighs
1/2
Cup
Gluten-Free Soy Sauce
1/4
Cup
Water
2
Tbsp
Rice Wine Vinegar
2
Tbsp
Brown Sugar
1/4
Cup
Granulated Sugar
1
Clove
Garlic
Crushed
1
Tsp
Ground Ginger
For Thickening
1/2
Tbsp
Cornstarch
1
Tbsp
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.
Nutrition
Serving:
1
g
|
Calories:
246
kcal
|
Carbohydrates:
14
g
|
Protein:
29
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
137
mg
|
Sodium:
1367
mg
|
Sugar:
12
g
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