Soy-Free Grilled Teriyaki Chicken

Elevate your grilling game with this Soy-Free Grilled Teriyaki Chicken, a flavorful and allergy-friendly twist on a classic favorite. Marinated in a bold blend of coconut aminos, rice vinegar, maple syrup, fresh ginger, and garlic, this recipe achieves all the rich, savory-sweet teriyaki flavors without relying on soy sauce. Tender chicken thighs are grilled to perfection, glazed with a thickened teriyaki sauce, and finished with vibrant scallions and nutty sesame seeds for a deliciously satisfying dish. With just 20 minutes of prep time and a quick cook on the grill, this recipe is perfect for busy weeknight dinners or summer barbecues. Whether you're avoiding soy or just looking for a unique take on teriyaki, this dish is sure to impress!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 0.5 cup coconut aminos
• 2 tablespoons rice vinegar
• 3 tablespoons maple syrup
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 whole scallions, thinly sliced
• 1 tablespoon sesame seeds

Directions

Step 1

In a medium mixing bowl, combine coconut aminos, rice vinegar, maple syrup, grated ginger, minced garlic, and sesame oil. Mix thoroughly to create the marinade.

Step 2

Place the chicken thighs into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for more flavor.

Step 3

Preheat your grill to medium-high heat, about 375°F (190°C).

Step 4

While the grill is heating, prepare the teriyaki glaze. In a small saucepan over medium heat, combine the remainder of the marinade (if there is any) with 2 tablespoons of water.

Step 5

In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Stir this into the saucepan, and bring the mixture to a gentle boil. Cook for 1-2 minutes, stirring constantly, until thickened. Set aside.

Step 6

Remove chicken from the marinade, discarding any left over from the dish or bag.

Step 7

Place chicken thighs on the preheated grill. Grill each side for about 6-7 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is slightly charred.

Step 8

Brush the teriyaki glaze over the chicken during the last 2 minutes of cooking on each side.

Step 9

Once cooked, remove the chicken from the grill. Let it rest for 5 minutes.

Step 10

Garnish the grilled teriyaki chicken with sliced scallions and sesame seeds before serving. Enjoy!

Nutrition Facts

Serving size	(976.7g)

Amount per serving	% Daily Value*
Calories	1920.3

Total Fat 94.2g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 7.9g
Cholesterol 850.5mg	0%
Sodium 2743.2mg	0%
Total Carbohydrate 77.1g	0%
Dietary Fiber 2.4g	0%
Total Sugars 64.5g
Protein 179.7g	0%

Vitamin D 47.6IU	0%
Calcium 127.4mg	0%
Iron 7.4mg	0%
Potassium 1792.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 38.3%

Carbs: 16.4%