
Teriyaki Chicken Kebobs
Ingredients
Instructions
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Preheat grill to medium-high.
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Combine coconut aminos, mirin, sesame oil, coconut sugar, ginger and garlic in a medium bowl.
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Transfer half the mixture to a small a saucepan and keep the other rest in the bowl so you can add the chicken to toss to coat. Let it marinate, stirring once or twice, for 15 minutes.
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Meanwhile, bring the marinade in the mixture in the saucepan to a boil.
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Whisk water and cornstarch in a small bowl; add to the saucepan.
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Cook, whisking, until the sauce is bubbling and thickened, about 1 minute. Remove from heat and set aside.
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Thread mini bell peppers crosswise onto 2 skewers and the chicken onto the remaining 2 skewers.
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Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 minutes. Grill the peppers, turning occasionally, until charred, 2 to 3 minutes.
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Brush the chicken and peppers with the reserved sauce in saucepan.
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Sprinkle with sesame seeds and scallions.