About a month ago now, we went to a wedding for a family member, and of course dinner was served there. I saw that it was some type of teriyaki chicken with rice and broccoli.
Immediately, I thought we would end up having to take our kids to get something else to eat because they are so picky. I couldn't imagine that they would eat that because I had tried and failed many times before.
Then, my son, who was sitting by his grandparents, runs up to me and ask if I had tried the chicken. I told him I was getting to it, but he then proceeds to say that it was so good he had already had four chicken skewers. I was SHOCKED! Then, I look next to me at my daughter, who was eating broccoli so fast she couldn't get enough.
Who were these kids? Surely not mine!
Ever since the wedding, my son has been begging me to make that chicken again. I decided I would give it a try, but this time I planned to grill it and then pair it with rice and broccoli. Just like before, my daughter was downing the broccoli and my son was begging for more chicken.
This recipe is so simple to make and so delicious! It works the best with chicken thighs because it does not dry out as quickly as a chicken breast would.
I like to use boneless, skinless chicken thighs; however, I will typically go with what are on sale, skin or no skin, and just remove the skin. I tend to be frugal like that.
This pairs so well with delicious rice and a veggie. This chicken is by far one of our family favorites. I'm planning to make it again adding different sauces to it like barbeque and maybe a spicy sauce too.
Have you tried gluten free chicken teriyaki skewers yet? If so, what did you think?
Gluten Free Teriyaki Chicken Skewers Recipe
Ingredients
- 6 thighs boneless skinless chicken thighs
- 1/2 cup tamari gluten free soy sauce
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 1/4 cup granulated sugar
- 1 clove garlic, crushed
- 1 teaspoon ground ginger
- 1/2 tablespoon cornstarch
- 1 tablespoon water
Directions
- Warm up the grill to medium-high heat.
- Begin by cutting the chicken down the middle and then putting it onto the skewer sticks, cutting will help them fit better on the stick.
- Set them aside.
- Add the soy sauce, water, vinegar, sugars, garlic, and ginger to a medium sized saucepan and warm up to a boil.
- Once boiling, whisk in the cornstarch and remaining tablespoon of water for about a minute and then remove from heat.
- Use a brush and brush the soy sauce mixture onto both sides of the chicken.
- Cook these on the grill for about 20 minutes or until the internal temperature of at least 165°F.
- Serve with side of rice and broccoli if preferred.
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