Ingredients
- 2 chicken breasts
- Marinade
- 1 T gluten free soy sauce
- 1 T rice vinegar
- 1 garlic clove sliced
- 1 T fresh parsley chopped
- Sauce
- 2 T gluten free ketchup
- 2 T gluten free teriyaki sauce
- 2 t molasses
- 1 t Sriracha
- 1 t honey
- 1 t green onion chopped
- 1 t dried basil leaves
Instructions
- Cut chicken strips into ½-inch thick pieces. (I cut each breast horizontally into 4 pieces.)
- Prepare marinade, and cover chicken pieces with marinade in a bowl or plastic bag. Marinade for 30 minutes to 2 hours. (The marinade may get too salty for your tastes after 2 hours.)
- Prepare sauce. Divide sauce into two bowls, and set aside.
- Preheat grill to medium or oven to 350 degrees.
- Discard marinade. Slide each chicken piece onto a stainless steel or wooden skewer.
- Grill for 4 to 6 minutes on each side, or until cooked through. Baste with half of the sauce while grilling.
- Serve with remaining sauce.
Notes
This sauce also tastes great on grilled boneless chicken thighs. The grilling time will vary on the thigh strips, since they are usually a lot thinner than breasts.
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Nutrition
Serving: 2g | Calories: 374kcal | Carbohydrates: 17g | Protein: 38.4g | Fat: 16.2g | Saturated Fat: 4.6g | Cholesterol: 111.4mg | Sodium: 1635.6mg | Fiber: 0.4g | Sugar: 14.2g