2 skinless, boneless chicken breast halves
1 tablespoon fresh ginger, chopped
4 cloves garlic, coarsely chopped
1/3 cup miso tamari sauce, or coconut aminos, or soy sauce
1/3 cup water
1 lemon, juiced
1 tablespoon raw agave nectar
1/2 teaspoon ground cumin
2 tablespoons sesame oil or olive oil
Butterfly the chicken breast halves and cut into thin strips. Place in resealable bag.
Puree the remaining ingredients in a blender or food processor. Pour the marinade over the chicken and chill for at least one hour, or up to 6 hours. If using bamboo skewers, soak in water for 2 or 3 hours so they won’t burn on the grill.
Set up a grill for direct cooking around 400F. Thread chicken onto skewers. Grill chicken for 3-4 minutes per side.
