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  • David Skarin

Gluten Free Teriyaki Chicken Kabobs

Updated: Jan 21, 2021

Kabobs, the meal on a stick. Kabobs are great as they are very convenient. You have your protein and vegetables together in one and kids, at least mine, seem to think they are fun. This is also a good dish to create with young kids as you can teach them patterns while sharing your, hopeful, enjoyment of cooking.

This recipe is made using gluten free ingredients but can easily be subbed for common sauces found in the store. No change in measurements are needed.


Fast Facts

Category: Chicken

Cut: Boneless chicken breasts

Weight: 2 breasts

Heat Source: Gas

Estimated Cook Time: 12-15 Minutes

Actual Cook Time: 13 Minutes

Estimated Cooking Temperature: 450 - 500 degrees

Actual Cooking Temperature: 500 degrees

Location of Purchase: Local grocery store

Cook Date: August 28, 2020


Ingredient List

  • 2 boneless chicken breasts, cubed

  • Salt and pepper

  • 2 bell peppers of your choice, cut into 1 inch squares

  • 1 yellow onion (I prefer sweet onions), cut into 1 inch squares

  • Optional: Zucchini


  • ½ cup gluten-free teriyaki sauce (traditional teriyaki works great too, this is my favorite)

  • 1 tablespoon gluten-free hoisin (Hoisin should be gluten-free but not always, double check if you have a sensitivity)

  • 1/3 cup chopped yellow sweet onion

  • 1 ½ tablespoon minced garlic

  • 1 tablespoon coconut aminos or gluten-free soy (traditional soy works for those that are not gluten intolerant)

  • 1 teaspoon fish sauce

  • Optional: 1 teaspoon red pepper flakes (if you want some heat)

Supply List

  • Skewers - If you are using wood skewers, be sure to soak for a minimum of 30 minutes

  • Marinating bowl

  • Whisk

  • Thermometer - These are critical tools to have there are two main types. First, instant read thermometer like this one or this one. The Thermapen is worth its weight in gold and one I use almost every day. I know the price tag seems excessive but it's the best in the business for a reason. If you're looking for a dual temperature thermometer for both grill temperature and meat, this is the way to go.



Step 1: Make the marinade by combining the marinade ingredients in a marinating container or bowl, whisk until well combined.

Step 2: Cut your chicken breasts into cubes, season with salt and pepper to taste. Place in a marinating dish and pour the marinade over the chicken. Marinate at least 1 hour and up to 8 hours.

Step 3: If you are using wood skewers, soak them in warm water for at least 30 minutes. This can done for multiple hours. You want to do your best to keep them from burning to bits on the grill.

Step 4: Pre-heat your grill to high heat. I had my grill at 500 degrees.

Step 5: Thread the marinated chicken and vegetables onto the skewers and place on the grill. Baste the chicken over the course of the first few minutes on the grill with whatever marinade is left over.

Step 6: Cook your chicken until done, 165 degrees. This one is hard to get a temperature reading but at 500 degrees, assuming your chicken pieces are relatively similar, you should be good with 6 minutes a side.

Step 7: Remove from the grill and let rest 5-10 minutes before serving


Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)


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