Low Sodium Teriyaki Chicken Skewers

Fire up your grill and indulge in the bold flavors of these Low Sodium Teriyaki Chicken Skewers—a healthy twist on a classic favorite! This recipe features tender chunks of marinated chicken breast paired with vibrant veggies like bell peppers, zucchini, and sweet pineapple, all soaked in a deliciously savory homemade teriyaki glaze. Crafted with low sodium soy sauce (or coconut aminos), honey, and fresh ginger, this marinade delivers all the rich, umami-packed flavor without the extra salt. Perfectly charred in just 12 minutes and brushed with a thickened teriyaki glaze, these skewers are ideal for summer cookouts, quick weeknight dinners, or a guilt-free meal prep option. Serve them hot off the grill for a dish that’s as nutritious as it is mouthwatering.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 4

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

Directions

Step 1

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Step 2

Cut the chicken breast into 1-inch cubes and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

While the chicken marinates, chop the vegetables into bite-sized pieces suitable for skewering.

Step 7

Preheat your grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking.

Step 8

Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and veggies for a colorful and balanced presentation.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(1106.6g)

Amount per serving	% Daily Value*
Calories	1298.5

Total Fat 31.3g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 385.6mg	0%
Sodium 2335.3mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 12.2g	0%
Total Sugars 67.8g
Protein 150.9g	0%

Vitamin D 22.7IU	0%
Calcium 160.1mg	0%
Iron 7.3mg	0%
Potassium 2360.8mg	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: 22.2%

Protein: 47.6%

Carbs: 30.2%