Chicken barbecue of a healthy kind

9 months ago

Preservative-free Chicken Barbecue1

For gluten-free cooking, this recipe substitutes soy sauce with coco aminos. Most regular soy sauce brands contain hidden traces of wheat so it’s best to check the label. Coconut aminos is made from the raw sap of the coconut tree and sun-dried sea salt. Unlike most bottles of soy sauce in the market, which contain MSG and food coloring, coco aminos is all natural. It’s also known to prevent diabetes and hypertension. Here’s an easy preservative-free chicken barbecue recipe that uses this local star ingredient.



(Makes 12 sticks)


½ cup Coco aminos

2 Tbsps Apple cider vinegar

4 Garlic cloves, minced

2 Tbsps Coconut sugar

¼ tsp      Black pepper

500 grams Boneless and skinless chicken breast, sliced into 1-inch cubes

Canola oil, for brushing

  1. In a bowl, whisk together the coco aminos, vinegar, garlic, coconut sugar, and black pepper until well combined. Add the chicken and toss to coat.
  2. Marinate the chicken for at least two hours in the refrigerator. For best results, marinate overnight.
  3. Thread the chicken into water-soaked wooden skewers.
  4. Pre-heat the grill to high and brush with canola oil. Grill the chicken around 2-3 minutes per side until fully cooked.


Recipe by Chef Barni Alejandro-Rennebeck

Photographed by Mark Jacob


Get your barbecue game on with these recipes:

Pulled Pork Sandwich and Curry Coleslaw

Glazed Baby Back Ribs

Buffalo Barbecue Chicken Wings

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