Gluten-free teriyaki sauce is very hard to find but the good news is you can make your own easily. Teriyaki sauce is basically soy sauce, a sweetener, sake or sherry and ginger. Here I use mirin and honey as the sweeteners and pump it up with a little garlic! If you want a soy-free version, substitute 2 Tbsp chickpea miso and 2 Tbsp fish sauce for the 1/4 cup soy sauce. This is a super easy recipe that goes great with a stir-fried vegetable like Stir-fried Japanese Eggplant and Cabbage or with an Asian-inspired slaw.
Gluten-free Teriyaki Chicken Skewers
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Asian
Serves: 4-5
Ingredients
- 5 boneless skinless chicken thighs
- ¼ cup gluten-free soy sauce (Substitute 2 Tbsp chickpea miso plus 2 Tbsp fish sauce for a soy-free version.)
- ¼ cup mirin
- 2 Tbsp sherry
- 1 Tbsp honey
- 1 tsp ground ginger
- 1 garlic clove minced
Instructions
- Soak 8 bamboo skewers in water 1 hour so they don’t burn on the grill.
- Trim chicken thighs of fat and slice into 1-inch wide strips.
- Mix soy sauce through garlic in a large zip-lock bag and add chicken.
- Marinate for at least a half hour, preferably an hour or two.
- Heat grill on high.
- Thread chicken on skewers.
- Reduce heat to medium high.
- Put chicken on grill and baste with marinade.
- Cook 4-5 minutes cover down, turn and baste again.
- Cook another 5-10 minutes until done.
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