Gluten Free Teriyaki Chicken

Posted on | December 6, 2007 | No Comments

Ingredients
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

Method
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.

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