Soy-Free Grilled Teriyaki Chicken
Elevate your grilled chicken game with this Soy-Free Grilled Teriyaki Chicken recipe, perfect for those seeking a delicious alternative to traditional teriyaki flavors. This dish features succulent, char-grilled chicken thighs marinated in a mouthwatering blend of coconut aminos, rice vinegar, maple syrup, fresh ginger, and garlic, delivering a rich umami experience—all without soy. A homemade teriyaki glaze thickened with cornstarch adds a glossy, caramelized finish, while a sprinkle of scallions and sesame seeds provides a fresh and nutty flair. Ready in just over 30 minutes (plus marinating time), this recipe is ideal for healthy weeknight dinners or casual weekend cookouts. Perfect for gluten-free and paleo diets, it’s a versatile crowd-pleaser packed with bold flavors and wholesome ingredients.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
Preheat your grill to medium-high heat, about 375°F (190°C).
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.
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.
Remove chicken from the marinade, discarding any left over from the dish or bag.
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.
Brush the teriyaki glaze over the chicken during the last 2 minutes of cooking on each side.
Once cooked, remove the chicken from the grill. Let it rest for 5 minutes.
Garnish the grilled teriyaki chicken with sliced scallions and sesame seeds before serving. Enjoy!
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 64.5 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1792 mg | 38% | |
*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.
