Soy-Free Teriyaki Chicken Skewers
Elevate your grilling game with these Soy-Free Teriyaki Chicken Skewers, a healthier twist on a classic favorite that's perfect for those avoiding soy or seeking gluten-free options. This recipe features tender chunks of marinated chicken breast paired with vibrant, grilled vegetables like bell peppers, red onion, and zucchini for a colorful, nutrient-packed presentation. The marinade, made with naturally sweet coconut aminos, honey, and freshly grated ginger, delivers a rich, umami-packed flavor without the need for traditional soy sauce. With easy-to-follow steps and just 35 minutes of hands-on time, this recipe is ideal for outdoor entertaining or quick weeknight meals. Serve these crowd-pleasing skewers with fluffy rice or a crisp salad for a complete, wholesome dish bursting with smoky-sweet teriyaki flavor. Perfect for BBQ lovers and clean-eating enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 0.5 cups Coconut aminos
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 teaspoon Sesame oil
- 1 teaspoon Arrowroot powder
- 2 tablespoons Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 medium Bell peppers, cubed
- 1 large Red onion, cubed
- 1 medium Zucchini, sliced into rounds
- 12 pieces Wooden skewers (soaked in water)
Instructions
Cut the chicken breasts into bite-sized cubes and set aside.
In a medium bowl, prepare the marinade by whisking together coconut aminos, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and salt and pepper.
Reserve 1/4 cup of the marinade for basting later.
Add the chicken cubes to the bowl with the remaining marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
While the chicken marinates, soak the wooden skewers in water to prevent burning during cooking.
Prepare the vegetables by chopping the bell peppers, red onion, and zucchini into evenly sized pieces for easy skewering.
Once the chicken has marinated, thread the chicken and vegetables onto the wooden skewers, alternating pieces for a colorful presentation.
In a small saucepan, mix the arrowroot powder with water to create a slurry. Add the reserved 1/4 cup of marinade and heat over low heat, stirring constantly, until slightly thickened. This will serve as a baste or dipping sauce.
Preheat an outdoor grill or grill pan over medium heat. Lightly oil the grill grates to prevent sticking.
Place the skewers on the grill and cook for about 12-15 minutes, turning every few minutes to cook evenly, until the chicken is fully cooked and has an internal temperature of 165°F (74°C).
During grilling, baste the skewers with the thickened marinade for extra flavor and caramelization.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve warm with optional rice or salad on the side, and enjoy your soy-free teriyaki chicken skewers!
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 5572 mg | 242% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 78.8 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3237 mg | 69% | |
*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.
