Married to Davis: Paleo Teriyaki Chicken Kabobs

Friends, let me tell you about the roller coaster I've been on. Will wanted to go on the Paleo diet, and I hesitantly agreed. Not that I have anything against it, but one of the foods it prohibits is dairy (and if you know me -- I love my yogurt, cheese, and I need cream in my coffee). But we agreed on a month trial run and it lasted one day when I think we both realized that not having grains was going to be an issue. But I did find many Paleo recipes that looked scrumptious -- just like this one!

To make the teriyaki marinade & dipping sauce, I started by mixing the wet ingredients:

1/4 cup soy sauce
1/4 cup white wine (I used a dry wine)
1/4 cup water
1 tsp white vinegar

I poured the wet mix into a small saucepan and then added the other ingredients:

1 tbsp honey
2 tsp ginger
black pepper for taste
2 cloves of garlic, minced
1/4 tsp red pepper flakes (or more depending on heat preference)

I brought the mix to a boil and then simmered it for about 5 minutes on low heat. I consistently stirred the sauce. I let the marinade rest for 10 minutes.

I cubed 2 skinless and boneless chicken breasts and placed them in a gallon size zip lock bag. I then added the teriyaki marinade. Make sure you reserve some of the liquid to use as a dipping sauce.

I marinaded the chicken for 3 hours in the fridge, but you can marinade it for at least 30 minutes or overnight for maximum flavor. I diced up one red bell pepper and grabbed my metal skewers. If you are using bamboo/wooden skewers, make sure you soak them in water for 5 minutes.

I was going to alternate chicken and pepper, but then I realized that the chicken may not cook evenly with large chunks of pepper in between each piece of chicken. I did put one pepper piece at the end of each chicken kabob to secure the meat (otherwise it would slip right off).