Easy Grilled Chicken Teriyaki (Gluten-Free)

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.  

Celiac.com Sponsor (A12):
Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 cup gluten-free teriyaki sauce (I use Open Original Shared Link)
• 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 Open Original Shared Link)
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.