A few days ago I was getting my girls out of the car after a visit to my mom, and I could smell one of my neighbors barbecuing.
It's summer, and you can smell the grilling festivities a few nights a week. But whenever I smell the smoke from meat cooking in someone else's backyard, it makes me want to fire up our own grill.
You can't have summer without a few nights spent outside in the sun, sipping one of my favorite lavender honey margaritas and grilling various fruits, vegetables, and meat.
Burgers hold a very special place in my heart, and I absolutely love grilling up some teriyaki pineapple burgers, but sometimes I want to make some grilled gluten free teriyaki chicken. No fuss with gluten free buns or toppings, just some good chicken.
The marinade in this grilled gluten free teriyaki chicken recipe needs at least 15 minutes before you put the chicken on the grill. You can marinade it up to 24 hours, though. When I plan ahead to grill, I always choose a longer marination time. The chicken will just soak up those yummy flavors, and you'll come away with really moist and juicy chicken.
And when I mentioned my lavender honey margaritas earlier to go along with this chicken? I'm not kidding. Make a margarita to drink while you grill, or while your husband grills and you watch, or just for while you're eating. Whenever you drink it, a margarita is going to make any night of grilling better.
Or maybe a cool glass of Sangria. I'll leave that up for debate.
The marinade that you use for the chicken also doubles as a teriyaki sauce if you thicken it up with a little cornstarch. After you finish grilling the chicken, just brush or spoon the thickened sauce over the chicken. You could add the sauce before you grill it, but a lot of that sauce would get wasted during the grilling process.
Gluten Free Teriyaki Chicken Recipe
Ingredients
- 1/4 cup brown sugar
- 1/4 cup tamari gluten free soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons cornstarch
- 4-6 chicken breasts
Directions
- In a small bowl mix together the brown sugar, soy sauce, pepper flakes, vinegar, sesame oil, garlic, and ginger.
- Pour approximately half of the mixture into a gallon-sized ziploc bag, add the chicken, squeeze out the excess air, and seal. Let the chicken marinate in the fridge for at least 15 minutes, and up to 1 hour.
- Mix the remaining teriyaki marinade with 1 1/2 teaspoons of cornstarch and heat in a microwave safe bowl in 30 second increments, stirring between increments, until it thickens (alternatively, heat in a sauce pan while whisking).
- Grill the chicken on a hot grill, or cook it on the stove with a cast iron grill pan until cooked through..
- When you flip the chicken over, brush the top with the thickened teriyaki sauce.
- The length of cooking will depend on the heat of your grill. Mine cooked for 5-7 minutes on the first side and another 5 minutes on the second side.
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