Teriyaki Glazed Chicken Kebabs

Teriyaki Glazed Chicken Kebabs

Ingredients

Serves 6

¼ cup / 50 ml organic wheat-free soy sauce (or coconut aminos)

¼ cup / 55ml white wine

¼ cup / 60ml water

1 tablespoon raw organic honey (or raw coconut palm sugar)

1 teaspoon white vinegar

2 teaspoons grated fresh ginger

2 cloves garlic, minced

bamboo skewers

2 lb / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks

Ground black pepper to taste

Directions

In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes.

Turn off the heat and let cool for at least 10 minutes.

In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).

Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes.

Heat a grill or a grill pan to medium-low heat (if you’re using an outdoor grill lightly oil the grill grates).

I strongly recommend low-temperature cooking so that the teriyaki marinade can glaze without burning black.

Grill the chicken kebabs, until golden brown and cooked through, about 10 - 12 minutes turning regularly, until juices run clear.

Transfer kebabs to a platter, top with chopped cilantro and serve.