Maple Syrup and Tamari Sauce Chicken Skewers
Prep time
Cook time
Total time
This is a tasty recipe for all occasions, especially for family BBQs and picnics. Just remember to marinate the chicken beforehand and keep it in the fridge for 2-3 hours. You can serve it with a mixed salad, low FODMAP vegetables of your choice, rice etc.
Author: Larah Brook
Recipe type: bbq chicken, low FODMAP, gluten free
Cuisine: BBQ, Picnic
Serves: 4
Ingredients
- 8-12 chicken tenderloins (you can also use 4 boneless and skinless chicken breast diced)
- 8-12 skewers (for wooden skewers put them in water for about 30 minutes to avoid burning)
- 2 tablespoons pure maple syrup
- 2 tablespoons tamari sauce (similar to soy sauce)
- 2 tablespoons garlic infused oil
- 1 teaspoon grated ginger
- 2 tablespoons sesame seeds toasted
- pinch of salt and pepper
- fresh herbs such as parsley, green part of spring onion
Instructions
- In a bowl combine maple syrup, tamari sauce, garlic infused oil, grated ginger, salt and pepper
- Place the chicken tenderloins or diced chicken breast in a food storage container and pour the marinade over the top
- Put the container in the fridge for at least 2-3 hours (the longer the better)
- Soak wooden skewers in water for about 30 minutes before using them
- Thread chicken onto the skewers
- Sprinkle the toasted sesame seeds on the chicken skewers
- Cook the chicken skewers for about 8-10 minutes on the barbecue or char-grilled pan, turning on all sides until completely cooked
- Garnish with fresh parsley and/or green part of spring onions
