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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The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.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