Gluten-Free, Dairy-Free, Serves 8
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup coconut aminos
- 2 tablespoons honey
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- Sliced scallions and sesame seeds, for garnish
Directions:
In a large bowl, whisk together the coconut aminos, honey, gochujang, sesame oil, ginger, garlic, rice vinegar, and black pepper until well combined. Add the chicken to the bowl and toss to coat well. Cover the bowl with plastic wrap and marinate in the fridge for at least 30 minutes, or up to overnight. Preheat your grill to medium-high heat. Thread the chicken onto skewers and grill for about 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly charred on the outside. Garnish with sliced scallions and sesame seeds before serving.