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    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.  

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    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.



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    Guest Lori

    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

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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