Teriyaki marinade is one of the easiest things to make. No need to buy the bottled stuff when you can make it fresh, at home, with as little as three ingredients. Use on chicken, beef or fish. When marinating fish, reduce marinating time to 30-60 minutes.
In a large glass bowl with a tight-fitting lid, mix:
1/2 cup gluten-free SOY SAUCE or Bragg’s LIQUID AMINOS
1/3 cup runny HONEY
2 tablespoons GINGER root minced or crushed
1 teaspoon SESAME OIL (optional)
Add to marinade and transfer to refrigerator for 6-8 hours:
2-3 pounds CHICKEN BREASTS
Preheat and prepare grill.
Remove chicken from fridge, discard used marinade and transfer chicken to an empty cereal bag or 1-gallon Ziploc freezer bag. Partially seal/fold edge of bag under to contain meat. Place on cutting board and tenderize/pound out with meat tenderizing mallet until 1/4-1/2 inch thick.
Drizzle some OLIVE OIL on the chicken and brush some oil on grill. Grill over medium heat until cooked through, flipping once.
Serve on a thick bed of shredded green cabbage (I used red because it's what I had on hand) with a scoop of brown rice and a scoop of Gluten-Free Hawaiian-Style Potato Mac Salad.
NOTES: For a teriyaki dipping sauce, double the marinade and reserve half of it. Bring reserved liquid to rapid boil in a small saucepan. Whisk in a slurry of 1/4 cup WATER and 1-1/2 teaspoons ARROWROOT STARCH. Return to a rapid boil for 15 seconds and remove from heat. Never re-use the marinade the chicken soaked in. Be sure to sanitize the cutting board that the chicken was pounded on, the tenderizing mallet and the counter.