Whole30 Teriyaki Chicken Skewers
Savor the bold, satisfying flavors of these Whole30 Teriyaki Chicken Skewers, a healthy twist on a classic favorite that's perfect for grilling season! Made with tender, marinated chunks of chicken, soaked in a homemade teriyaki sauce crafted from coconut aminos, pineapple juice, and aromatic ginger and garlic, these skewers are both paleo-friendly and gluten-free. Grilled to perfection and basted with extra sauce for a caramelized finish, this recipe offers a naturally sweet and savory blend without any added sugar. Garnished with sesame seeds and green onions for a pop of color and crunch, these skewers are ideal for a protein-packed dinner or backyard BBQ. Ready in just 35 minutes, these simple yet flavorful chicken skewers embody wholesome eating without sacrificing taste—Whole30 compliance never looked so delicious!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breast (or thighs)
- 0.5 cup Coconut aminos
- 0.25 cup Pineapple juice (100% pure, no added sugar)
- 2 tablespoons Rice vinegar
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1.5 teaspoons Arrowroot powder
- 2 tablespoons Water
- 1 tablespoon Avocado oil
- 1 tablespoon Sesame seeds (optional, for garnish)
- 1 tablespoon Green onions, sliced (optional, for garnish)
- 6 pieces Skewers (wooden or metal)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Cut the chicken into 1-inch cubes and set aside.
In a medium saucepan over medium heat, combine coconut aminos, pineapple juice, rice vinegar, minced garlic, and grated ginger. Stir occasionally and allow the mixture to come to a gentle simmer.
In a small bowl, mix the arrowroot powder with water to create a slurry.
Once the sauce begins to simmer, slowly whisk in the arrowroot slurry. Continue stirring for 2-3 minutes until the sauce has thickened. Remove from heat and let cool slightly.
In a large bowl, combine the chicken pieces with half of the prepared teriyaki sauce. Toss to coat evenly. Reserve the other half of the sauce for basting and serving.
Thread the chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
Preheat a grill or grill pan over medium-high heat. Lightly brush the grill grates or pan with avocado oil to prevent sticking.
Place the chicken skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes and basting with the reserved teriyaki sauce, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skewers from the grill and let them rest for a couple of minutes.
Optionally, garnish with sesame seeds and sliced green onions before serving.
Serve immediately with extra teriyaki sauce on the side, if desired. Enjoy your Whole30-compliant teriyaki chicken skewers!
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 30.3 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1918 mg | 41% | |
*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.
