Optional: 1 tbs sugar free keto friendly maple syrup
Instructions
Place the skewers in a container full of water making sure each skewer if fully submerged in the water.
Make the chicken marinade next.
Add the olive oil, soy sauce or coconut aminos, liquid smoke, Season-all salt, Worcestershire sauce, sriracha sauce and if using, sugar free keto maple syrup to a small bowl and mix these ingredients until they are fully combined.
Remove the tendons from the chicken tenders using the method we explained above in this recipe post.
Place the chicken tenders in a ziplock bag or airtight container and pour the marinade mixture over the chicken.
Place the container of chicken in the refrigerator for a minimum of 30 minutes. The longer the marinade the better flavor you chicken will have. I've even marinaded chicken overnight.
Remove the skewers from the water and pat dry with a paper towel.
Remove the marinaded chicken from the refrigerator and start to prep the chicken on the skewers.
Use the pointed side of the skewer to thread the chicken on to the skewer weaving in and out of the chicken tender. Once the chicken tender is on the skewer spread out the chicken as long as you can on the skewer so it will cook evenly.
Warm up the cooking grill to about 350 degrees.
Cook the chicken skewers over indirect heat for about 20 minutes or until the internal temperature reaches about 165 degrees. This is the best way to know if how your chicken is done. You can also cut into the thickest part of the chicken. If it's white with no pink, then it's done.
Serve warm and enjoy!
Notes
Feel free to double the recipe as needed. One pound of chicken serves about 4 people.