1 tablespoon chopped fresh parsley, optional for garnish
Marinate: In a large bowl, whisk together the olive oil, coconut aminos, lemon juice, garlic, paprika, salt, and black pepper. Add the chicken pieces to the bowl and stir to coat well. Cover the bowl and transfer the chicken to the refrigerator to marinate for at least 45 minutes (or up to 6 hours).
Prep: If using bamboo or wood skewers, soak in cold water for at least 30 minutes. Preheat the grill to medium high heat (roughly 400°F).
Thread: Thread the chicken onto the skewers.
Oil the grates: Generously grease the surface of the grill by spraying or brushing oil on a folded paper towel. Using grilling tongs, run the oiled paper towel along the grates to oil the grate.
Grill: Transfer the skewers to the grill and brush any leftover marinade directly onto the chicken pieces. Cook for 10-14 minutes, flipping once halfway through, or until the chicken is cooked through and no longer pink on the inside. Garnish with fresh parsley and serve hot.
If using soy sauce, only use 2 tablespoons (instead of 3), and do not include the extra sea salt in the recipe. Here’s some more tips about soy sauce vs coconut aminos.
No fresh garlic on hand? Sub in 1 teaspoon granulated garlic.
You’ll need about 8-10 skewers for this recipe depending on the size of your skewers. If you use wood or bamboo skewers without a handle, leave a 1-inch gap at the end of one side to hold the skewer.
Broiler instructions: Preheat the broiler. Coat a sheet pan with cooking spray. Place the skewers in a single layer on the sheet pan. Broil for 5-6 minutes, then flip the skewers and broil on the other side for 4-5 more minutes, or until the chicken is cooked through and no longer pink.