Gluten-Free Teriyaki Chicken Skewers
Fire up the grill and savor these delectable Gluten-Free Teriyaki Chicken Skewers, a healthier twist on the classic favorite! Juicy, tender pieces of chicken thighs are marinated in a tangy-sweet homemade teriyaki sauce made with gluten-free tamari, pineapple juice, honey, and fresh ginger. Perfectly grilled or broiled, each skewer is brushed with a thickened glaze for an irresistible caramelized finish. This quick and easy recipe takes just 20 minutes of prep, making it ideal for weeknight dinners, summer cookouts, or meal prep. Garnish with sesame seeds and green onions for a visually stunning dish that's perfect served over steamed rice or paired with your favorite gluten-free sides. Packed with bold flavor and simple ingredients, these skewers are sure to become a dinnertime favorite!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Gluten-free tamari or soy sauce
- 0.25 cup Pineapple juice (unsweetened)
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Minced garlic
- 1 teaspoon Minced fresh ginger
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Chopped green onions (optional, for garnish)
- 8 Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Cut the chicken thighs into bite-sized cubes, about 1-inch pieces, and set aside.
In a medium bowl, whisk together the tamari or gluten-free soy sauce, pineapple juice, honey, rice vinegar, sesame oil, minced garlic, and minced ginger to create the teriyaki marinade.
Reserve 1/4 cup of the marinade for basting and place it in a separate small bowl. Cover and refrigerate.
Place the chicken pieces in a resealable plastic bag or a shallow dish and pour the remaining marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight, to marinate.
Preheat your grill to medium heat or your broiler to high heat if cooking indoors.
While the grill is preheating, thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
In a small saucepan, mix the cornstarch and water to create a slurry. Add the reserved 1/4 cup of marinade and heat over medium heat until the sauce thickens, stirring constantly. Remove from heat and set aside.
Place the chicken skewers on the grill or under the broiler. Cook for about 6-8 minutes on each side, basting occasionally with the thickened teriyaki sauce, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skewers from the heat and let them rest for a couple of minutes. Garnish with sesame seeds and chopped green onions if desired.
Serve hot with steamed rice, vegetables, or your favorite gluten-free side dishes.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7938 mg | 345% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 40.8 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2036 mg | 43% | |
*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.
