Soy-Free Teriyaki Chicken Skewers

Elevate your grilling game with these Soy-Free Teriyaki Chicken Skewers, a healthier and allergen-friendly twist on a classic favorite! Juicy, marinated chicken breast is paired with a colorful medley of bell peppers, red onion, and zucchini, all threaded onto skewers for a vibrant presentation. Made with coconut aminos instead of soy sauce, the teriyaki-style marinade is rich, slightly sweetened with honey, and layered with aromatic garlic, freshly grated ginger, and toasted sesame oil. With a quick arrowroot-thickened basting sauce that caramelizes beautifully on the grill, these skewers are bursting with flavor and perfect for any outdoor barbecue or weeknight dinner. Serve them alongside steamed rice or a crisp salad for a wholesome, umami-packed meal that’s completely soy-free!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Cut the chicken breasts into bite-sized cubes and set aside.

Step 2

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.

Step 3

Reserve 1/4 cup of the marinade for basting later.

Step 4

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).

Step 5

While the chicken marinates, soak the wooden skewers in water to prevent burning during cooking.

Step 6

Prepare the vegetables by chopping the bell peppers, red onion, and zucchini into evenly sized pieces for easy skewering.

Step 7

Once the chicken has marinated, thread the chicken and vegetables onto the wooden skewers, alternating pieces for a colorful presentation.

Step 8

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.

Step 9

Preheat an outdoor grill or grill pan over medium heat. Lightly oil the grill grates to prevent sticking.

Step 10

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).

Step 11

During grilling, baste the skewers with the thickened marinade for extra flavor and caramelization.

Step 12

Remove the skewers from the grill and let them rest for a few minutes before serving.

Step 13

Serve warm with optional rice or salad on the side, and enjoy your soy-free teriyaki chicken skewers!

Nutrition Facts

Serving size	(1515.7g)

Amount per serving	% Daily Value*
Calories	1539.2

Total Fat 39.8g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 9.2g
Cholesterol 585.1mg	0%
Sodium 5572.1mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 10.1g	0%
Total Sugars 78.8g
Protein 197.7g	0%

Vitamin D 0IU	0%
Calcium 197.4mg	0%
Iron 5.6mg	0%
Potassium 3237.2mg	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: 23.3%

Protein: 51.3%

Carbs: 25.4%