Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams
    Jefferson Adams

    Easy Grilled Chicken Teriyaki (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    The finished grilled chicken teriyaki. Photo: CC--Moses PreciadoAfter 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.  

    Ingredients:

    • 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


    Directions:
    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.

    Teriyaki Sauce

    If I'm feeling like having some teriyaki and I have the time, I'll make it from scratch. Here's a great recipe:

    Ingredients:
    ¼ 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
    ¼ cup white sugar
    7 cloves garlic, minced
    1 tablespoon minced fresh ginger
    1 dash red pepper flakes
    black pepper to taste

    Directions:
    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.


    User Feedback

    Recommended Comments

    Yum! Love Asian food, but hidden (unexpected) wheat is something to keep a sharp lookout for, it's not as obvious. My favorite 'on the fly' teriyaki sauce (no cook); gluten-free soy sauce, rice vinegar, agave syrup, molasses. Combine quantities to suit you taste. These are shelf stable items I travel with in my 'gluten-free chuck kit', mind you I feed a family of 4 as we travel. By carrying RAW ingredients I build food that matches each event, with little or no prep. Enjoy!

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

×
×
  • Create New...