The secret to this popular gluten-free teriyaki chicken recipe is our Kikkoman®Gluten-Free Teriyaki Marinade & Sauce, which is made with our Kikkoman® Gluten-Free Soy Sauce so you get all the sweet-savory flavor and umami of our original Kikkoman® Teriyaki Marinade & Sauce without the gluten.
With just a quick 15-minute marinade, chicken breasts become tender, flavorful, and perfectly browned on the grill. Grilled veggies, steamed rice, and a rich, sweet-savory teriyaki glaze—thickened from the reserved marinade—come together to create a perfectly balanced and satisfying one-bowl meal.
Tips & Tricks
- Cooking for one or two? Make the full recipe store extra bowls in microwaveable containers in the fridge for an easy take-to-work lunch or tomorrow night’s dinner.
- For more grilled goodness, cut the chicken into cubes, marinate as directed, and thread onto metal or bamboo skewers (soaked in water). Grill and rest as instructed, then remove the chicken with a fork and serve over rice.
- Want to try it with steak? Simply try our Beef Teriyaki Rice Bowl recipe and swap in our Gluten-Free Teriyaki Marinade & Sauce for the regular Teriyaki Marinade & Sauce.
- You can easily substitute turkey tenders, sliced turkey breast, or salmon in the same quantity as the chicken for a tasty variation.
- For a vegetarian option, use 1 1/2 lbs. of firm tofu cut into 3/4-inch slices. Grill, broil, or pan-fry in a nonstick skillet with a tablespoon of vegetable oil, then slice into 1/2-inch strips before serving.
- Try grilling eggplant, red onions, or mushrooms like portabella or shiitake. Add some fresh fruit like pineapple or peaches for a sweet twist.
- Swap the white rice for quinoa, brown rice, or millet for a gluten-free base. You can even add cooked lentils or chickpeas for extra protein.
- Make gluten-free chicken teriyaki wraps by following the recipe, then roll everything up in warm gluten-free tortillas with rice, chicken, veggies, and sauce.
