I started off by marinating the chicken for a few hours in roasted garlic, fish sauce, olive oil, lime juice, fresh ginger, lemon zest, chili powder, salt and pepper. The skewers alternated chicken, fresh peaches, and sweet onion slices (all local). Placed on a hot grill for 10 minutes, making sure to rotate while cooking. Topped with a teriyaki glaze of gluten-free soy sauce, brown sugar, ground ginger, garlic powder and white pepper. Bring all ingredients of the teriyaki sauce to a boil then simmer on low until sauce is thickened, about 3 minutes. There are no proportions with this recipe. Experiment with different meats, fruits and sauces on the grill. They turn out great every time! Enjoy.
This post is linked to Slightly Indulgent Tuesdays.