Teriyaki Chicken
Tasty and quick, these can also be made with wings for a snazzy snack!
½ cup gluten-free soy sauce
½ cup dry sherry (or apple, orange or pineapple juice)
1/3 cup vegetable oil
3 tablespoons sugar
3 garlic cloves, minced
1 tablespoon grated fresh ginger
One 3 ½ - 4 pounds of chicken pieces
Wash and pat dry the chicken pieces and place in a large covered baking dish or gallon size Ziploc bag.
In a medium sized bowl stir together the soy sauce, dry sherry / juice, oil, sugar, garlic and ginger.
Pour the mixture over the chicken and toss (or shake) to coat. Refrigerate at 3-7 hours, turning and tossing to coat throughout marinade time.
When ready to serve, preheat gas grill to medium-high heat. Place chicken pieces on the grill grates, and cook for about 35-40 minutes, or until the juices run clear when cutting into the thickest portion of meat. Turn frequently during to cooking to prevent scorching. During the last 15 minutes of cooking, brush the chicken periodically with the left-over marinade.
Serve immediately.
Serves 4.
Back to Search