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- Easy Grilled Chicken Teriyaki (Gluten-Free)
Easy Grilled Chicken Teriyaki (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
I love teriyaki. I love it on fish. I love it on beef, and I love it on chicken. Since so many restaurants use wheat flour to thinker the teriyaki, I don't usually order it when eating out. But I always think about it, and wish I could order it.
After a recent trip to Japan, I was determined to find a teriyaki recipe that was gluten-free. This easy recipe makes a delicious teriyaki marinade that will help you to prepare a wonderful chicken teriyaki.
- 4 skinless, boneless chicken breast halves
- 1 cup gluten-free teriyaki sauce (I use Steele's)
- ¼ cup lemon juice
- 2 teaspoons minced fresh garlic
- 2 teaspoons sesame oil
Put the chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag.
Seal bag, and shake ingredients to make sure that the meat is well-coated. Place in refrigerator for 24 hours, turning every so often.
Heat grill to high.
Lightly oil the grill grate.
Remove chicken from bag, and discard any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Serve with rice and vegetables of your choice.
If I'm feeling like having some teriyaki and I have the time, I'll make it from scratch. Here's a great recipe:
⅔ cup mirin (Japanese sweet rice wine)
1 cup gluten-free soy sauce (I use Yamasa tamari or Kikkoman soy sauce)
4½ teaspoons rice vinegar
1 teaspoon sesame oil
⅓ cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in tamari or soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.
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