These grilled chicken kabobs (or chicken kebabs) have a delicious, flavorful gluten-free teriyaki marinade that’s quick to whip up! By using coconut aminos instead of soy sauce, the homemade marinade is entirely gluten-free. Best of all, this recipe calls for just a quick 25-minute marinade before the chicken kabobs are tossed on the grill.
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If you love gluten-free grill recipes, then these teriyaki-inspired grilled chicken kabobs are for you. One of my favorite meats to grill is chicken thighs because you don’t have to worry as much about them drying out.
This recipe, along with my gluten-free grilled dijon chicken recipe and my gluten-free grilled pineapple chicken recipe are three of my favorite ways to cook them up.
You still want to be mindful of the internal temperature of the meat though – which if you’re wondering how to do that, check out my post on how to use a meat thermometer for grilling. But you don’t have to pay quite as much attention as with chicken breasts.
I’ll be honest, when I was developing this recipe I didn’t set out to make teriyaki chicken. But the end result was so similar it’s what it ended up being.
That said, this is not a traditional teriyaki chicken. Teriyaki is made from soy sauce, sugar, and a Japanese rice wine called mirin. Typically soy sauce has gluten in it, so I wanted to avoid that – it’s just a bonus that because this recipe is made with coconut aminos so it’s soy-free and Whole30 compatible. Read on for the full list of ingredients!
Ingredients
There are two sets of ingredients – one for the grilled chicken thighs marinade, and another for the vegetable skewers.
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