Low Sodium Teriyaki Chicken Skewers
Elevate your grilling game with these irresistible Low Sodium Teriyaki Chicken Skewers, a healthier spin on a classic favorite! Perfectly marinated chicken breast, vibrant vegetables, and a rich, homemade low sodium teriyaki glaze come together for a dish that’s bursting with flavor yet easy on the salt. Featuring a balance of umami-rich low sodium soy sauce or coconut aminos, sweet honey, zesty fresh ginger, and garlicky goodness, this quick and easy recipe is ideal for dinner, backyard barbecues, or meal prep. Not only are these skewers customizable with your favorite veggies, but they also grill up in just 12 minutes for a light yet satisfying meal. Whether you’re embracing a low-sodium lifestyle or simply looking for a healthy chicken dinner idea, these skewers are the perfect addition to your recipe collection!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 0.25 cup Low sodium soy sauce or coconut aminos
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tsp Sesame oil
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 cups Vegetables for skewers (e.g., bell peppers, red onion, zucchini, pineapple)
- 6 skewers Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the chicken breast into 1-inch cubes and set aside.
Prepare the teriyaki marinade by whisking together the low sodium soy sauce (or coconut aminos), honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small bowl.
In a separate small bowl, dissolve the cornstarch in water to form a slurry. Add this to the marinade mixture and whisk until well combined.
Take half of the marinade and place it in a medium bowl or a zip-top bag. Add the chicken cubes, mix well to coat evenly, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor). Reserve the other half of the marinade for the glaze.
While the chicken marinates, chop the vegetables into bite-sized pieces suitable for skewering.
Preheat your grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking.
Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and veggies for a colorful and balanced presentation.
Place the reserved marinade in a small saucepan over medium heat. Bring it to a gentle simmer, stirring frequently until thickened to a glaze-like consistency. Set aside.
Grill the skewers for about 10-12 minutes, turning every 2-3 minutes to cook evenly. Brush the skewers with the thickened teriyaki glaze during the last minute of cooking.
Remove the skewers from the grill and let rest for 2-3 minutes. Serve warm with extra glaze on the side if desired.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 67.8 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2361 mg | 50% | |
*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.
