Grilled Teriyaki Chicken | Gluten Free | Paleo | Rockin Robin Cooks

Grilled Teriyaki Chicken | Gluten Free | Paleo | Rockin Robin Cooks

Try my grilled Teriyaki chicken recipe. It tastes so good and it’s gluten free, paleo and soy free.

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Tools used in video:

Grill Pan

Global 8 inch Chef Knife

Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

Link to Teriyaki sauce video:
Teriyaki Sauce Recipe:

Ingredients:
½ cup Coconut Aminos
¼ cup fresh orange juice
1 Tbsp. plus 1 tsp. Raw honey
1 tsp. Fresh ginger, minced
2 large cloves garlic, minced
1 tsp. Sesame oil
1 tsp. Rice vinegar
1 tsp. Or more arrowroot
1 tsp. Coconut aminos

Directions:
Place the first 7 ingredients (coconut aminos through the rice vinegar) into a sauce pan and whisk to combine.

Place the pan over medium high heat and bring to a boil. Then lower the heat so the mixture simmers for 5 minutes.

In the meantime, combine the 1 tsp. Of arrowroot and the 1 tsp. Of coconut aminos and stir to combine.

After the 5 minutes of simmering the sauce, pour the arrowroot mixture into the sauce and bring back to a boil and stir until the sauce thickens, about 1 minute.

Use this delicious teriyaki sauce on chicken, beef, pork, fish and veggies. This very versatile sauce in the fridge for about 5 days.

Grilled Teriyaki Chicken Recipe

Ingredients:

5 chicken thighs, boneless and skinless
3/4 cup of Rockin Robin’s teriyaki sauce, chilled
Olive oil
Salt
1/3 cup teriyaki sauce, warmed to drizzle over rice and chicken

Directions:
Pour the teriyaki sauce over the chicken thighs and stir to coat all the chicken. Cover and place in the refrigerator for 20 minutes to marinate.

Preheat an indoor grill pan over medium high heat, if you are like me and you like grill marks, or use a frying pan or even bbq on the grill.

Brush a little olive oil over the grill pan to help keep it from sticking. Place the thighs on the pan using tongs and grill for about 4 to 5 minutes. The sugars in the sauce tend to caramelize and want to burn so turn down the heat if it seems to be getting away from you.

Turn the pieces of chicken over when you see nice grill marks. I like to coat the top of the chicken with more sauce as they cook on the second side.

I’m real careful about not using the same sauce that I marinated the chicken in. Heat some fresh teriyaki sauce in a sauce pan so that it is nice and hot when you add it to the second side of the chicken and when you drizzle it over the top of your chicken and rice.

Test your chicken for doneness by using a digital thermometer. It should read 165 degrees F. and the juices from the chicken should run clear.

Remove the chicken from the pan and slice it into ½ inch strips. Serve this over rice and add more teriyaki sauce to flavor it. So delicious! Enjoy!

Thanks for watching and sharing!
Rockin Robin

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