The Biology of Fat Loss Mechanics – Part 2
By Roland Pankewich If you have read the first installment (Read Part 1 Here) you were introduced to the idea ...
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Barbecued Teriyaki Chicken Skewers
Servings: 2-4 (easily doubled!)
Ingredients:
2 lb chicken breast or thigh
2 Tbs coconut, avocado, or MCT oil
1/2 Tbs sesame oil
4 cloves garlic, minced
1/2-inch piece ginger, minced
1 Tbs soy sauce
1 Tbs honey
Directions:
1. Slice chicken into chunks (about 1″) and place in a large bowl.
2. Add remaining ingredients and mix gently with hands. Let marinade for 15 minutes, up to 8 hours.
3. Drain chicken, and place onto skewers – don’t crowd or they won’t cook as well!
4. Prep grill and barbecue 5-6 minutes on each side, or until chicken is cooked through*
*Note: if chicken starts to burn, you can always finish cooking in the oven at 350 degrees.
5. Serve immediately or store for up to 3 days.
