Hello World KitchenBeta
Juicy chicken breast pieces marinated in a savory, soy-free sauce using coconut aminos, smoked paprika, and garlic powder, threaded with colorful vegetables and grilled to smoky perfection.
Ingredients
Marinade
- 0.33 cup Coconut aminos — Soy sauce alternative
- 3 tablespoons Olive oil — Divided (2 tbsp for marinade, 1 tbsp for brushing vegetables)
- 1 tablespoon Apple cider vinegar
- 1.5 teaspoons Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Sea salt — Adjust to taste (coconut aminos are less salty than soy sauce)
- 0.5 teaspoon Black pepper — Freshly cracked
Skewers
- 1.5 pounds Boneless skinless chicken breasts — Cut into 1-inch cubes
- 1 medium Red bell pepper — Cut into 1-inch chunks
- 1 medium Yellow bell pepper — Cut into 1-inch chunks
- 1 medium Red onion — Cut into 1-inch chunks
- 1 medium Zucchini — Sliced into 1/2-inch thick half-moons
Instructions
-
If using wooden skewers, place them in a shallow dish of water to soak for at least 30 minutes to prevent them from burning on the grill.
~30 minSkip this step if using metal skewers. -
In a large mixing bowl, whisk together the coconut aminos, 2 tablespoons of olive oil, apple cider vinegar, garlic powder, smoked paprika, sea salt, and black pepper.
~5 minTaste the marinade before adding the raw chicken and adjust salt if necessary. -
Add the cubed chicken breast to the bowl with the marinade. Toss well to coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
~30 minDo not marinate longer than 4 hours, or the vinegar may begin to break down the chicken's texture. -
While the chicken marinates, prepare the vegetables. Place the chopped bell peppers, red onion, and zucchini in a separate bowl. Toss with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
~10 minKeeping the vegetable chunks uniform in size helps them cook evenly. -
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Clean and lightly oil the grates.
~5 minA well-oiled grate is crucial to prevent the chicken from sticking. -
Thread the marinated chicken and vegetables onto the skewers, alternating between chicken, bell pepper, onion, and zucchini. Discard any remaining chicken marinade.
~10 minLeave a little bit of space between items on the skewer so the heat can circulate and cook everything evenly. -
Place the skewers on the preheated grill. Cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables have a slight char.
~15 minKeep a close eye on the skewers, as coconut aminos contain natural sugars that can burn if the heat is too high. -
Remove the skewers from the grill and let them rest for 5 minutes before serving.
~5 minResting the meat ensures the juices redistribute, keeping the chicken tender.
Nutrition
Equipment
- Grill or Grill Pan
- 8 Skewers (wooden or metal)
- Large mixing bowl
- Whisk
- Tongs
Tips & Storage
- To make this recipe Whole30 compliant, double check that your apple cider vinegar has no added sugars.
- Try adding pineapple chunks to the skewers for a tropical, sweet, and savory twist.
- If you prefer a thicker BBQ glaze, reserve 2 tablespoons of the marinade BEFORE adding the chicken, and simmer it in a small saucepan for 3-5 minutes until reduced, then brush over the cooked skewers.
- Storage: Remove the chicken and vegetables from the skewers and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
