Only has complex sugars.

This also could be used as a teryiaki chicken marinade substitute without the soy or wheat.

1 tsp minced garlic
2 Tbsp fish sauce
1 Tbsp dark molasses (less if you like it less sweet)
2 tsp fresh lime juice (more if you like it tart)
2 Tbsp vegetable oil (your choice)*
2 lbs boneless, skinless chicken breasts or thighs; to skewer, cut into thin strips or 1 inch cubes

1. Combine the garlic & pepper in a bowl and mash them into a paste with the back of the spoon. Or just throw in with the other ingredients.

2. Mix in the fish sauce, molasses, & lime juice. If just using as a marinade, add oil at this point too.

3. Add chicken and toss until evenly coated.

4. Marnate at least 1/2 hour; 2 hours in the frig is better. Stir occassionally.

5. Remove chicken from the marinade and thread tightly on skewers.

6. Brush oil evenly over the chicken.

7. Cook on grill about about 5 to 10 minutes turning at least once until the chicken is crisp and brown. Alternately cook in the over under the broiler. If you are using just the marinade for whole breast or thighs, cook appropriately.

8. For extra dipping sauce, double the marinade. You can drain the marinade after the chicken has been in it, and boil for 5 minutes before serving.

*Note: you can use coconut oil, but you won't be able to put it in the frig and the chicken needs to be at room temperature. If you do use coconut oil, just marinate for 30 min at room temp. The coconut oil gives it a nice nutty flavor.

You can serve with a peanut sauce if you can have peanuts, but since I can't, I'm not including a recipe for that here !

Claire