As promised in my last blog for traditional, gluten-free teriyaki sauce, here’s a recipe for teriyaki chicken! Roughly translated, teriyaki means “lacquered on the grill,” and that is the perfect way to describe the result of marrying this sweet, simple sauce, meat, and high heat. Sweet, salty, crispy, flavorful and beautiful. And, as always, it’s quick and simple to make!
This is more of a how-to or a technique than a specific recipe. It works with any type of protein, including tofu: chicken, beef, pork, fish, tempeh, etc. All you need to do is cook the protein, either whole or cut up into pieces, and then baste with the teriyaki sauce under the broiler for two minutes at a time until it is beautifully caramelized and shiny, or “lacquered.”
Besides the protein, you’ll just need a recipe of the traditional, gluten-free teriyaki sauce from my last blog post.
- 1 recipe of teriyaki sauce
- 1 pound of protein, either cut up or whole
- Cook the protein, then remove from the heat source and let “dry” or ten to fifteen minutes. Use a paper towel to mop up any fat or other liquid. Meanwhile, turn oven on to “broil.”
- Once the protein is “dry,” place on a sheet pan, then drizzle the teriyaki sauce on top, two to three teaspoons. Place into oven for two minutes.
- Repeat the above step four or five times, or until the teriyaki sauce is beautifully caramelized and shiny.
You can serve this in any number of ways, depending on what you’re cooking. Chicken or salmon teriyaki over rice with steamed or sautéed veggies (and a little extra sauce drizzled over), or a turkey, beef, or veggie burger with pineapple rings, skewers of different types of teriyaki protein as a small dish along with others… it’s up to you!
Hope you enjoy!
‘Till next time!