A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
More about us
email me
Bentos for A Gaggle of Girls
The Year of Living Change-erously
I'm a Mormon.

We are hosted by Invehosting

postheadericon Gluten Free Teriyaki Chicken

For the marinade:

  • 3-5 lbs chicken pieces (wings, legs, thighs all work well)

  • 3 cloves garlic, minced
  • 1 garlic-sized piece of ginger, minced
  • 1/4 cup pineapple juice
  • 1/4 cup gf soy sauce
  • 1/4 cup brown sugar
  • 1 TBS apple cider vinegar or rice wine vinegar

Mix everything but the chicken in a microwave bowl, heat 1 minute and stir until brown sugar is dissolved. Combine with chicken in a resealable plastic bag or container. Shake. Let Marinate for 2-24 hours, depending on how much time you have.

The Baking Ingredients

  • pre-marinated chicken

  • 1/3 cup GF soy sauce
  • 1/3 cup pineapple juice
  • 2/3 cup brown sugar
  • splash olive oil
  • 3 cloves garlic, minced very finely or pressed
  • garlic-sized piece of ginger, grated
  • 1 TBS apple cider vinegar or rice wine vinegar

preheat oven to 375. Grease baking/roasting pan or line with something like Reynolds Release, Silpat, or other nonstick substance.

In a small saucepan, splash the olive oil. Add garlic & ginger and cook over medium heat for a minute. Add brown sugar, and whisk together. Add liquids, increase heat, and whisk as it boils. Continue boiling for a few minutes until the mixture thickens.

Drain chicken from marinade. Arrange chicken pieces into a single layer in baking sheet. Pour thickened sauce over chicken.

Optional – sprinkle with sesame seeds

Bake at 375 for 1 hour. You can turn them after 30 minutes.

Serve with basmati rice and steamed broccoli, or some other carb & veg mixture. Or serve as an appetizer or side dish along with other great finger foods.

Comments are closed.

Look at our lunches!
Foods we have made
Recipe Categories