Dairy-Free Teriyaki Chicken Skewers
Elevate your grilling game with these irresistible Dairy-Free Teriyaki Chicken Skewers, a flavorful twist on a classic favorite! Perfect for summer cookouts or easy weeknight dinners, this recipe features tender, marinated chicken thighs brushed with a glossy homemade teriyaki sauce, free of dairy and packed with bold, savory notes from soy sauce, pineapple juice, ginger, and garlic. Fresh, colorful vegetables like bell peppers, zucchini, and red onion are grilled alongside the chicken for a vibrant and healthy addition. The quick marinade process ensures every bite bursts with sweet and tangy flavors, while the glaze brings a mouthwatering caramelized finish. Pair these skewers with steamed rice or a crisp salad for a complete, crowd-pleasing meal that’s gluten-free adaptable and ready in just 35 minutes!
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken thighs
- 0.5 cup low-sodium soy sauce (or tamari for gluten-free)
- 0.25 cup pineapple juice
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 1 tsp sesame oil
- 1 medium bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 medium zucchini, sliced into thick rounds
- 1 tbsp olive oil (for grilling vegetables)
- 0.5 tsp salt
- 0.25 tsp pepper
Instructions
Cut the chicken thighs into 1.5-inch cubes and set aside in a bowl.
In a small saucepan over medium heat, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir until the sugar is dissolved.
In a small bowl, mix the cornstarch with water to make a slurry. Slowly add the slurry to the saucepan, stirring constantly. Cook for 1-2 minutes until the mixture thickens into a glossy teriyaki sauce. Remove from heat and let cool.
Reserve 1/4 cup of the teriyaki sauce for basting and glaze. Pour the remaining sauce over the chicken, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes (up to 3 hours for more flavor).
Preheat the grill to medium-high heat.
In a large bowl, toss the bell peppers, red onion, and zucchini with olive oil, salt, and pepper.
Thread the marinated chicken pieces onto skewers, alternating with pieces of bell pepper, onion, and zucchini.
Grill the skewers for 10-15 minutes, turning occasionally and basting with the reserved teriyaki sauce during the final few minutes of grilling. Cook until the chicken is fully cooked and has reached an internal temperature of 165°F (74°C).
Remove from the grill and let the skewers rest for 5 minutes. Serve hot and enjoy!
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 5545 mg | 241% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 44.0 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2488 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
