Gluten Free Baked Teriyaki Chicken

A big problem for gluten-free-ers (can I make up that new term?) is that finding gluten free teriyaki sauce isn’t easy. It’s out there, but you need to do your research and know where to find it. Since I’m lazy and cheap I still haven’t searched out local stores that sell it and I haven’t been willing to order it online and pay shipping. So I finally found a teriyaki recipe to try.

Now, I’ll admit, I haven’t had teriyaki in a long time, so I don’t know how this compares to “normal” teriyaki sauce, but the recipe does have 4 1/2 stars with 2,814 reviews on allrecipes (in case you don’t know, that’s really really good), so either way it’s still yummy and worth trying. Oh, and it’s easy too (not as easy as this, but still easy).

Here’s the recipe I used: Baked Teriyaki Chicken

I always check out the first page or two of the the “most helpful” reviews. I considered those reviews when I made this.

Here’s what I did:

Ingredients (the sauce is doubled from the original recipes with a few other changes based on the reviews):

• 2 tablespoon cornstarch
• 2 tablespoon cold water
• 1/2 cup brown sugar
• 1/4 cup white sugar.
• 1 cup gluten free soy sauce (next time I’ll use lite soy sauce to cut down on the salt – the grocery store I went to didn’t have any)
• 1/2 cup cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 12 skinless chicken thighs or legs (this will probably sound crazy, but this was the first time I’ve bought chicken legs. I’ve had a sudden pregnancy craving for chicken legs. Probably because chicken with the bone tastes better.)

Directions:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 375 degrees F.
3. Place chicken pieces in a foil-lined baking dish. Pour sauce over chicken.
4. Bake in the preheated oven 25 minutes covered with foil, then 15 minutes uncovered (until no longer pink and juices run clear). Turn pieces over halfway through cooking.  
5. Serve sauce and chicken over rice and enjoy!

Other details:

• Although I thought it was a little too salty with not using the lite soy sauce, my husband didn’t think so.
• I use La Choy Soy Sauce for my gluten free soy sauce. If you use lite soy sauce make sure it’s gluten free. I’ve never bought it and haven’t checked.
• I served this with microwave steamed garlic broccoli and a green salad.
• If you don’t want to cover with foil, it’s fine. Just bake 30-40 minutes till done.

Here’s the copy, paste, print version:

Gluten Free

Baked Teriyaki Chicken

Ingredients:

• 2 tablespoon cornstarch
• 2 tablespoon cold water
• 1/2 cup brown sugar
• 1/4 cup white sugar.
• 1 cup gluten free soy sauce (lite for less sodium)
• 1/2 cup cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 12 skinless chicken thighs or legs

Directions:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 375 degrees F.
3. Place chicken pieces in a foil-lined baking dish. Pour sauce over chicken.
4. Bake in the preheated oven 25 minutes covered with foil, then 15 minutes uncovered (until no longer pink and juices run clear). Turn pieces over halfway through cooking.
5. Serve sauce and chicken over rice and enjoy!