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    Easy Grilled Chicken Teriyaki (Gluten-Free)


    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.


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    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.

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    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!

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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