Gluten-Free Teriyaki Chicken Skewers

Get ready to elevate your grilling game with these irresistible Gluten-Free Teriyaki Chicken Skewers! Perfectly juicy, bite-sized pieces of chicken thighs are marinated in a sweet, tangy, and savory homemade teriyaki sauce made with tamari, pineapple juice, honey, and fragrant garlic and ginger. The marinade not only infuses the chicken with bold, mouthwatering flavors but is also transformed into a glossy, thickened glaze for basting, ensuring each skewer is bursting with flavor. These skewers are quick to prepare, cook in just minutes, and are naturally gluten-free, making them ideal for weeknight meals or backyard barbecues. Garnish with sesame seeds and green onions for a touch of freshness, and serve with steamed rice or veggies for a wholesome and delicious gluten-free meal.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

Step 2

Cut the chicken thighs into bite-sized cubes, about 1-inch pieces, and set aside.

Step 3

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.

Step 4

Reserve 1/4 cup of the marinade for basting and place it in a separate small bowl. Cover and refrigerate.

Step 5

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.

Step 6

Preheat your grill to medium heat or your broiler to high heat if cooking indoors.

Step 7

While the grill is preheating, thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

Step 8

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.

Step 9

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).

Step 10

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.

Step 11

Serve hot with steamed rice, vegetables, or your favorite gluten-free side dishes.

Nutrition Facts

Serving size	(772.3g)

Amount per serving	% Daily Value*
Calories	1374.1

Total Fat 65.5g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 567.0mg	0%
Sodium 7938.2mg	0%
Total Carbohydrate 61.8g	0%
Dietary Fiber 0.9g	0%
Total Sugars 40.8g
Protein 134.9g	0%

Vitamin D 31.8IU	0%
Calcium 104.0mg	0%
Iron 6.6mg	0%
Potassium 2036.1mg	0%

*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.

Source of Calories

Fat: 42.8%

Protein: 39.2%

Carbs: 18.0%