By Foothills Wellness Center's Dr. Joseph Picone and Chef Melissa LeRoy
- 1/3 cup coconut sugar
- 1/3 cup mirin (sweet Japanese rice wine)
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 1 1/4 pounds skinless, boneless chicken, cubed
Tools needed: 8-12 wooden skewers soaked in water
- Combine all ingredients with chicken in a bowl and allow to marinated for a min. of 30 minutes to overnight.
- Place marinated chicken on skewers and grill over medium heat until cooked through.