Description
These gluten free garlic ginger chicken kabobs are such a flavorful and delicious Asian inspired kebab recipe! Made with juicy chicken thighs and an easy soy free marinade, and just as easy to make in the oven as they are to throw on the grill. A real crowd pleaser that you’ve got to try this summer for a family BBQ! Gluten free, paleo, dairy free, Whole30 option.
Ingredients
For the chicken skewers
- 2 pounds boneless skinless chicken thighs, trimmed to about 1 1/3 pounds, see notes in step no. 2 below
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Avocado oil for cooking
- Green onions to garnish
For the marinade
- 1/3 cup coconut aminos
- 2 tablespoons rice vinegar
- 2 tablespoons coconut sugar (or another sweetener, omit for Whole30 option)
- 3 cloves garlic, grated or finely chopped
- 1 teaspoon ginger, grated or finely chopped
- 2 tablespoons ketchup, or tomato paste (use Whole30 compatible ketchup or tomato paste for a Whole30 option)
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper, or black pepper
- 1/2 teaspoon kosher salt
Instructions
- Mix the marinade. In a large bowl with a lid or a large glass tupperware whisk together all marinade ingredients. Set aside.
- Prep the chicken. Cut chicken thighs into 1 inch pieces, trimming away any excess fat and cartilage. I usually start with about 2 pounds of chicken thighs which trims down to somewhere between 1 1/4 and 1 1/2 pounds – enough for 4 servings worth of chicken. If you’re using boneless skinless chicken breast, you can start with approximately 1 1/4 pounds. Add chicken pieces to the container with the marinade and toss to coat. Move to the refrigerator and allow to marinate for at least 1 hour, or up to overnight, stirring a few times throughout marinating time.
- Soak and prep the skewers. About an hour before cooking soak wooden skewers in water, so they don’t burn. When ready to cook, thread chicken pieces onto skewers and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- To cook in the oven. Preheat the oven to 400° F. Heat about 2 tablespoons oil in a large skillet (cast iron or another heavy-duty, oven safe skillet will work best) over medium heat. Sear skewers for about one minute on each side, until nicely caramelized. Work in batches, transferring the seared skewers to a plate while you cook the others. Transfer all the seared skewers back to the skillet (if they fit) or to a parchment lined baking sheet and move to the oven. Bake for 10-12 minutes, until completely cooked through. Garnish with green onions and serve.
- To cook on the grill. Preheat the grill to medium heat. Brush the grill grates with oil and cook skewers for about 10-15 minutes, turning occasionally, until nicely charred and cooked through. Garnish with green onions and serve.
Notes
Storing: To store extra skewers in the refrigerator, allow them to cool and then transfer to an air tight container. Will keep for to 3-4 days.
Reheating: You can easily reheat them in the microwave for 1-2 minutes, warm in the oven at 350° F, or gently warm in a skillet, turning occasionally, until heated through.
Freezing: These cooked chicken skewers can be frozen for up to 1 month. To reheat, warm in an oven at 400° F for 15 minutes, until they reach an internal temperature of 165° F, or on a covered grill over medium heat, turning every several minutes, until warmed completely through.
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 15 miniutes
- Category: Dinner
- Method: Grill
- Cuisine: Asian