Teriyaki Glazed Chicken Kebabs - serves 6 people. These kabobs give you the flavor of teriyaki chicken that you might get from a Japanese restaurant, but in kebab form so they are grilled and have a very distinctive flavor.

1. TERIYAKI GLAZED CHICKEN
KEBABS
Ingredients
Serves 6
¼ cup / 50 ml organic wheat-free soy sauce (or coconut
aminos)
¼ cup / 55ml white wine
¼ cup / 60ml water
1 tablespoon raw organic honey (or raw coconut palm sugar)
1 teaspoon white vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
bamboo skewers
2 lb / 900 gr free-range organic chicken breasts, cut into 1½-
inch chunks
Ground black pepper to taste

2. Directions
● In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic.
Bring to a boil, lower the heat and let simmer for 5 minutes.
● Turn off the heat and let cool for at least 10 minutes.
In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade.
● Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).
● Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5
minutes.
● Heat a grill or a grill pan to medium-low heat (if you’re using an outdoor grill lightly oil the grill grates).
● I strongly recommend low-temperature cooking so that the teriyaki marinade can glaze without burning black.
● Grill the chicken kebabs, until golden brown and cooked through, about 10 - 12 minutes turning regularly, until juices
run clear.
● Transfer kebabs to a platter, top with chopped cilantro and serve.