Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 2 large bunches scallions, cut into 1-inch lengths
  • 0.5 cup coconut aminos
  • 2 tbsp raw honey
  • 1 tbsp rice vinegar
  • 2 tsp freshly grated ginger
  • 2 cloves garlic, smashed
  • 0.5 tsp toasted sesame oil
  • 1 tsp sea salt
  • 1 tbsp avocado oil

Instructions:

  1. In a small saucepan, combine the coconut aminos, honey, rice vinegar, 2 tsp freshly grated ginger, 2 cloves smashed garlic, and 0.5 tsp toasted sesame oil.
  2. Simmer over medium heat for about 5-7 minutes until the liquid reduces by a third and looks syrupy. Set aside half of this mixture for final basting to avoid cross contamination with raw meat.
  3. Take your 1.5 lbs of cubed chicken thighs and 2 bunches of chopped scallions. Thread them onto the soaked skewers, alternating one piece of chicken with one piece of scallion. Pack them tightly together so they stay juicy, but don't smash them so hard that the centers can't cook. Sprinkle 1 tsp sea salt evenly over the finished skewers.
  4. Preheat your grill or pan to medium high and brush with 1 tbsp avocado oil. Place skewers down and cook for 3 minutes without moving them until you hear a consistent sizzle and see char marks. Flip and cook for another 3 minutes. Now, start brushing on that reduced glaze.
  5. Flip every 60 seconds, applying more glaze each time, until the chicken is glossy and reaches 165°F.